2012•Meat ScienceRequires access

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

Héctor Mora-Gallego, X. Serra, María Dolors Guárdia, Rikke Miklos, René Lametsch, J. Arnau

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Key concepts: Chewiness, Food science, Chemistry, Flavor, Fat substitute, Fermentation, Sunflower oil, Odor

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Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages — Research Paper | ScholarLens