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The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS

✍ Scribed by Margit D. Aaslyng; Annette Schäfer

Publisher
Springer
Year
2007
Tongue
English
Weight
549 KB
Volume
226
Category
Article
ISSN
0044-3026

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^−1^ whey protein concentrate (WPC) was added during