2002•Meat ScienceRequires access

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil

İsmail YILMAZ, Osman Şimşek, Merve Dinç Işıklı

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Key concepts: Food science, Chemistry, Palatability, Sunflower oil, Linoleic acid, Flavor, Fatty acid, Stearic acid

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Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil — Research Paper | ScholarLens