Nacak, B; Ozturk-Kerimoglu, B; Yildiz, D; Cagindi, O; Serdaroglu, M (JUN)
The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% ...