Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils
Copy For Citation
VURAL H., Javidipour I.
European Food Research and Technology, vol.214, no.6, pp.465-468, 2002 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
214
Issue:
6
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Publication Date:
2002
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Doi Number:
10.1007/s00217-002-0502-5
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Journal Name:
European Food Research and Technology
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.465-468
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Keywords:
Frankfurters, interesterification, palm oil, cottonseed oil, olive oil, GROUND-BEEF, PORK BACKFAT, CHOLESTEROL CONTENT, VEGETABLE-OILS, LEVEL, COOKING, TEXTURE, QUALITY, SHEAR, ACIDS
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Van Yüzüncü Yıl University Affiliated:
Yes