Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Wang, Xiaoxi; Xie, Yangyang; Li, Xingmin; Liu, Yi; Yan, Wenjie

doi:10.1016/j.meatsci.2018.08.011

Title: Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

Journal Article · 30 November 2018 · Meat science

DOI: https://doi.org/10.1016/j.meatsci.2018.08.011 · OSTI ID:1693475

Wang, Xiaoxi; Xie, Yangyang; Li, Xingmin; Liu, Yi; Yan, Wenjie

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Sponsoring Organization:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI ID:: 1693475

Journal Information:: Meat science, Journal Name: Meat science Journal Issue: C Vol. 146; ISSN 0309-1740

Publisher:: ElsevierCopyright Statement

Country of Publication:: FAO

Language:: English

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