Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201606776008071.pdf
Reference22 articles.
1. Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters
2. Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
3. Future trends and consumer lifestyles with regard to meat consumption
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