Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

Javidipour I., VURAL H., Özbaş Ö. Ö., Tekin A.

International Journal of Food Science and Technology, vol.40, no.2, pp.177-185, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 40 Issue: 2
  • Publication Date: 2005
  • Doi Number: 10.1111/j.1365-2621.2004.00928.x
  • Journal Name: International Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.177-185
  • Keywords: cottonseed oil, fatty acid composition, interesterification, olive oil, palm oil, total dietary fibre, DIETARY FIBER, PORK BACKFAT, OLIVE OIL, SENSORY CHARACTERISTICS, FIBROUS FEEDS, FATTY-ACIDS, FRANKFURTERS, LEVEL, EXTRUSION, REPLACEMENT
  • Van Yüzüncü Yıl University Affiliated: Yes