Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami
Carlos Woern, Alejandro G. Marangoni, Jochen Weiß, Shai Barbut
Topics & Concepts
CanolaFat substituteFood scienceChemistryStearic acidPulmonary surfactantAnimal fatSoybean oilExtrusionChromatographyMaterials scienceOrganic chemistryComposite materialBiochemistryFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems