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, cilt.40, sa.2, ss.177-185, 2005 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 40 Sayı: 2
• Basım Tarihi: 2005
• Doi Numarası: 10.1111/j.1365-2621.2004.00928.x
• Dergi Adı: International Journal of Food Science and Technology
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.177-185
• Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet