Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils

VURAL H., Javidipour I.

European Food Research and Technology, vol.214, no.6, pp.465-468, 2002 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 214 Issue: 6
  • Publication Date: 2002
  • Doi Number: 10.1007/s00217-002-0502-5
  • Journal Name: European Food Research and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.465-468
  • Keywords: Frankfurters, interesterification, palm oil, cottonseed oil, olive oil, GROUND-BEEF, PORK BACKFAT, CHOLESTEROL CONTENT, VEGETABLE-OILS, LEVEL, COOKING, TEXTURE, QUALITY, SHEAR, ACIDS
  • Van Yüzüncü Yıl University Affiliated: Yes