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Effect of Sterilization Temperature on Fatty Acid Composition and Lipid Oxidation of Emulsified Sausage
Effect of Sterilization Temperature on Fatty Acid Composition and Lipid Oxidation of Emulsified Sausage
2018
Zhou Huimin
Zhao Yan
Ren Shuang
Li Su
Zhao Bing
Pan Xiaoqian
Chen Wenhua
Qu Chao
Zhang Shunliang
Keywords:
Sterilization (microbiology)
Fatty acid
lipid oxidation
fatty acid composition
Food science
Chemistry
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