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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

机译：用高压加工肉作为脂肪替代品和橄榄油，减少和替代干燥发酵香肠

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Bolumar Tomas; Toepfl Stefan; Heinz Volker;
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年度 2015
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1. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil [J] . Bolumar Tomas, Toepfl Stefan, Heinz Volker Polish Journal of Food and Nutrition Sciences . 2015,第3期

机译：以高压加工肉类作为脂肪替代品和橄榄油的干法发酵香肠中的脂肪减少和替代
2. 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
3. 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
4. REPLACEMENT OF BEEF FAT IN EMULSION TYPE SAUSAGES BY OLIVE OIL [C] . Liu X N, rnZhang D G, rnJiang W L Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：用橄榄油代替乳状香肠中的牛肉脂肪。
5. The use of fat replacers in low-fat sausage patties and sausage crumbles. [D] . Coggins, Patti Cruse. 2001

机译：在低脂香肠小馅饼和香肠碎中使用脂肪替代品。
6. Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer [O] . Tatiana Pintado, Susana Cofrades 2020

机译：健康的干发酵香肠的质量特性该混合物由以动物油脂替代品的油凝胶或乳化凝胶结构的橄榄和奇亚油的混合物配制而成
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：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

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

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