Concepedia

Effect of substituting pork backfat with rind on quality characteristics of pork sausage

S. S. Abiola, S.W Adegbaju

Meat Science · 2001 · 21 citations · 17 references

DOI

Concepts

References

17

Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man.

F.H. Mattson, Scott M. Grundy · Journal of Lipid Research · 1985 · 1.4K citations · Full text

, , +17

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 400 citations

, , +9

Mixed-Model Least Squares and Maximum Likelihood Computer Program (LSMLMW PC-1 Version)

K. L. Koonce · The American Statistician · 1990 · 264 citations

, , +14

Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

J.G. Bloukas, E.D. Paneras, G.C. Fournitzis · Meat Science · 1997 · 215 citations

, , +17

Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients

J. Claus, Melvin C. Hunt · Journal of Food Science · 1991 · 189 citations

, , +11