Open AccessInfluence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage
Author(s) -
Maria Momchilova,
Dilyaikolaeva Gradinarska-Ivanova,
Todorka Petrova,
D.G. Yordanov
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012078
Subject(s) - emulsion , food science , control sample , thiobarbituric acid , chemistry , vegetable oil , animal fat , fat substitute , antioxidant , biochemistry , lipid peroxidation