Article · Journal · 2025

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages

PLoS ONE

Citations: 3from other works
Field-weighted impact: 1.651.00 is the world average for its field and year
Among its field: 80th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
as printed: Kazeem Dauda Adeyemi
Latifat Opeyemi AbdulkadirSenior author
- University of Ilorin (NG)