Composition of beef sausage.
收藏Figshare2025-04-25 更新2026-04-28 收录
下载链接：
https://figshare.com/articles/dataset/Composition_of_beef_sausage_/28871328
下载链接
链接失效反馈官方服务：
资源简介：
The impact of fat type (FT) and roasting temperature (RT) on oxysterols, physicochemical properties and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 20% Beef tallow (BT), Palm olein (PO) or Soybean oil (SO), and oven-cooked at either 180oC for 30 min or 240oC for 15 min. The BT, PO, and SO sausages had the highest (PPPPoC (P
创建时间：
2025-04-25
