Department of Process Technologies, German Institute of Food Technologies,
Quakenbrueck, Germany
Department of Process Technologies, German Institute of Food Technologies,
Quakenbrueck, Germany
Department of Process Technologies, German Institute of Food Technologies,
Quakenbrueck, Germany
Department of Process Technologies, German Institute of Food Technologies,
Quakenbrueck, Germany
Copyright © 2014 Fatima Beiloune, Tomas Bolumar, Stefan Toepfl, Volker Heinz et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Beiloune, F. , Bolumar, T. , Toepfl, S. and Heinz, V. (2014) Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects.
Food and Nutrition Sciences,
5, 645-657. doi:
10.4236/fns.2014.57076.