Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate “fuet”, a traditional Spanish dried sausage, by replacing the pork...

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Detalles Bibliográficos
Autores principales: Tarjuelo, Laura, Pardo, José Emilio, Álvarez-Ortí, Manuel, Pardo-Giménez, Arturo, Millán, Cristina, Rabadán, Adrián
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370214/
https://www.ncbi.nlm.nih.gov/pubmed/35956283
http://dx.doi.org/10.3390/nu14153106

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370214/
https://www.ncbi.nlm.nih.gov/pubmed/35956283
http://dx.doi.org/10.3390/nu14153106

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