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Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

机译：脂肪含量和用橄榄油部分替代猪肉背脂对发酵香肠加工和品质特性的影响

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Muguerza, E. (Edurne); Fista, G. (G.); Ansorena, D. (Diana); Astiasarán, I. (Iciar); Bloukas, J.G. (J.G.);
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年度 2002
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1. Research article: Effect of fat level and partial replacement of pork backfat with olive Oil on processing and quality characteristics of fermented sausages [J] . E. Muguerza, G. Fista, D. Ansorena Meat Science . 2002,第4期

机译：研究文章：脂肪含量和用橄榄油部分替代猪肉背脂对发酵香肠的加工和品质特性的影响
2. Effect of fat level and partial replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of Greek dry fermented sausages [J] . Muguerza E., Ansorena D., Bloukas JG., Journal of Food Science . 2003,第4期

机译：脂肪含量和用橄榄油部分替代猪肉背脂对希腊干发酵香肠的脂质氧化和挥发性化合物的影响
3. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona -- a traditional Spanish fermented sausage [J] . E. Muguerza, O. Gimeno, D. Ansorena Meat Science . 2001,第3期

机译：用预乳化橄榄油代替猪肉背脂对西班牙传统发酵香肠西班牙香肠的脂质含量和感官品质的影响
4. Effect of Substituting Pork Fat with Sunflower Seed Oil and Makgeolli Lees Fiber on Quality Characteristics of Reduced-fat Emulsion Sausage [C] . Choi Y. S., Park K. S., Kim H. Y., ICoMST 2011;International conference of meat science and technology . 2012

机译：葵花籽油和马格利利李纤维代替猪肉脂肪对减脂乳肠品质特性的影响
5. Fresh pork, precooked pork and fresh pork sausage characteristics of pigs supplemented with vitamin E. [D] . Cannon, Jerry Earl. 1995

机译：补充维生素E的猪的新鲜猪肉，预煮猪肉和新鲜猪肉香肠的特征。
6. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage [O] . Rubén Domínguez, Mirian Pateiro, Rubén Agregán, 2017

机译：微胶囊鱼油或鱼油和橄榄油混合部分替代猪肉背脂对法兰克福香肠品质的影响
7. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages [O] . Muguerza, E. (Edurne), Fista, G. (G.), Ansorena, D. (Diana), 2002

机译：橄榄油脂肪含量和猪背脂部分替代对发酵香肠加工及品质特性的影响

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

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