Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella<br>Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela
This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate com...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2013-06-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13433 |