Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Food Science

• Vegetable Oil 100%
• Oxidative Stability 100%
• Cholesterol 50%
• Processed Meat 50%
• Animal Fat 50%
• Meat Emulsion 50%
• Dietary Intake 50%
• Meat Protein 50%
• Potential Health Risk 50%