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Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages

机译：糖，氨基酸和脂肪酸各种组合对低脂肠香肠挥发性化合物的影响与常规脂肪香肠的特征相似

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Sung-Ho Kook; Sung-Yong Park; Koo-Bok Chin;
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年度 2009
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2. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil [J] . I. Yilmaz, O. Simsek, M. Isikli Meat Science . 2002,第2期

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3. Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening [J] . Kargozari Mina, Moini Sohrab, Basti Afshin Akhondzadeh, LWT-Food Science & Technology . 2014,第2aPta1期

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4. Characterization of the Changes in Fatty Acids Composition by CG-EM in Fermented Sausages [C] . Adriana Llorente-Bousquets, Ernesto J. Texpa-Hernández, Ma. Olivia Noguéz-Córdova, International congress on engineering and food . 2011

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5. The use of fat replacers in low-fat sausage patties and sausage crumbles. [D] . Coggins, Patti Cruse. 2001

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Effect of Various Combinations of Sugars, Amino Acids, and Fatty Acids on Volatile Compounds of Low-fat Sausages to have Similar Characteristics to Those of Regular-fat Sausages

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