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Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Ling-Zhi Cheong, Denmark
  • Hong Zhang, Denmark
  • Lise Nersting, Denmark
  • Kirsten Jensen, Denmark
  • Haagensen Janus Anders Juul, Denmark
  • Xuebing Xu, Denmark
  • Interdisciplinary Nanoscience Center
  • Department of Molecular Biology
Original languageEnglish
JournalMeat Science
Volume85
Pages (from-to)691-699
ISSN0309-1740
Publication statusPublished - 2010

    Research areas

  • Rapeseed oil, lard, Interesterification

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