HIGHLIGHTS
- who: Weizhou Kong et al. from the School of Food and Wine, Ningxia University, Yinchuan, Ningxia Hui Autonomous Region, China have published the research work: Effects of Lecithin/Sorbitol Monostearate-Canola Oil Oleogel as Animal Fat Replacer on the Fatty Acid Composition and Physicochemical Properties of Lamb Sausage, in the Journal: Journal of Food Processing and Preservation of 21/04/2023
- what: The replacement of lamb fat with lecithin/ SMS-canola oil oleogel in lamb sausage decreased SFA content, increased UFA content, and retarded lipid oxidation during storage, which improved the fatty_acid composition and extended . . .
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