Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

  1. Muguerza, E.
  2. Fista, G.
  3. Ansorena, D.
  4. Astiasaran, I.
  5. Bloukas, J.G.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2002

Volume: 61

Issue: 4

Pages: 397-404

Type: Article

DOI: 10.1016/S0309-1740(01)00210-8 GOOGLE SCHOLAR
Data source: Scopus