Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated ba...

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Detalles Bibliográficos
Autores principales: Vargas-Ramella, Márcio, Munekata, Paulo E. S., Gagaoua, Mohammed, Franco, Daniel, Campagnol, Paulo C. B., Pateiro, Mirian, Barretto, Andrea Carla da Silva, Domínguez, Rubén, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603236/
https://www.ncbi.nlm.nih.gov/pubmed/33080963
http://dx.doi.org/10.3390/foods9101487

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603236/
https://www.ncbi.nlm.nih.gov/pubmed/33080963
http://dx.doi.org/10.3390/foods9101487

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