Quality and oxidative stability of model meat batters as affected by interesterified fat

Magdalena Wirkowska-Wojdyłaa Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, PolandCorrespondence[email protected]

https://orcid.org/0000-0002-5297-6844

Joanna Bryśa Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland

Ewa Ostrowska-Ligęzaa Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland

Agata Górskaa Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland

Marta Chmielb Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland

Mirosław Słowińskib Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland

Joanna Piekarskaa Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland

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Quality and oxidative stability of model meat batters as affected by interesterified fat

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