Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)
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/JAKO201426636276960.pdf
Reference11 articles.
1. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages
2. EFFECT OF MEAT APPEARANCE ON SOUTH KOREAN CONSUMERS' CHOICE OF PORK CHOPS DETERMINED BY IMAGE METHODOLOGY
3. Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor
4. International preferences for pork appearance: I. Consumer choices
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