Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages-Reference-Cited by-同舟云学术

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Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

Published:2008-03-30 Issue:1 Volume:28 Page:14-20
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Choi Yun-Sang,Jeong Jong-Youn,Choi Ji-Hun,Han Doo-Jeong,Kim Hack-Youn,Lee Mi-Ai,Kim Hyun-Wook,Paik Hyun-Dong,Kim Cheon-Jei

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/JAKO200817154058690.pdf

Reference27 articles.

1. Characteristics of beef burger as influenced by various types of lemon albedo

2. Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

3. Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran

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