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

VURAL H., Javidipour I.

European Food Research and Technology, cilt.214, sa.6, ss.465-468, 2002 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 214 Sayı: 6
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1007/s00217-002-0502-5
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.465-468
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet