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. 2017 Jan 10;54(1):26–37. doi: 10.1007/s13197-016-2405-7

Fig. 1.

Fig. 1

Effect of the partial replacement of pork backfat by healthy oils on TBARs values of Frankfurter sausages. Batches: CO: Control (100 % of backfat); ME: microencapsulated fish oil (50 % backfat; 50 % microencapsulated fish oil); OM: Oil mixture (50 % backfat; 25 % fish oil; 25 % olive oil)