Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)
- 8 July 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (1) , 249-257
- https://doi.org/10.1016/s0309-1740(03)00098-6
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausagesMeat Science, 2002
- Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)Meat Science, 2002
- Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausageMeat Science, 2001
- BEHAVIOR OF STAPHYLOCOCCUS AUREUS IN REFRIGERATED AND FROZEN GROUND BEEF AND IN TURKISH STYLE SAUSAGE AND BROTH WITH AND WITHOUT ADDITIVESJournal of Food Processing and Preservation, 1997
- Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausagesMeat Science, 1997
- Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in GreeceJNCI Journal of the National Cancer Institute, 1995
- Vegetable Oils Replace Pork Backfat for Low‐Fat FrankfurtersJournal of Food Science, 1994
- Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat FrankfurtersJournal of Food Science, 1993
- Effect of Sulfanilamide on the TBA Values of Cured MeatsJournal of Food Science, 1985
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960