Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages
This study compares three healthy vegetable oils, from chia, milk thistle and pumpkin seeds, added as emulsions for partial substitution of animal fat and evaluation of the effect of quinoa flour as a potato starch substitute in the meat matrix of cooked sausages. For the purpose of evaluating the n...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2023-03-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/772092_Healthy_vegetable_oils_and_ingredients_for_reduced_pork_back_fat_content_and_evaluation_of_their_impact_on_the_nutritional_en.pdf |