Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour

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dc.contributor.authorKazeem Dauda Adeyemi
dc.contributor.authorItunu O. Odebo
dc.contributor.authorAmudat B. Adebule
dc.contributor.authorRafiat Morolayo Shittu
dc.contributor.authorChanporn Chaosap
dc.contributor.authorPanneepa Sivapirunthep
dc.date.accessioned2026-05-08T19:25:42Z
dc.date.issued2025-11-13
dc.identifier.doi10.1007/s11694-025-03797-3
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20216
dc.publisherJournal of Food Measurement & Characterization
dc.subjectCholesterol and Lipid Metabolism
dc.subjectProtein Hydrolysis and Bioactive Peptides
dc.subjectMeat and Animal Product Quality
dc.titleCholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour
dc.typeArticle

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