Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
Müge Urgu-Öztürk, Burcu Öztürk, Meltem Serdaroğlu
Topics & Concepts
Food scienceEmulsionChemistryLipid oxidationFat substituteAntioxidantBiochemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsBee Products Chemical Analysis