The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs-Reference-Cited by-同舟云学术

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The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Published:2003-10 Issue:2 Volume:65 Page:819-823
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yılmaz İsmail,Dağlıoğlu Orhan

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. AHA, 1986. Dietary guidelines for healthy adult Americans. American Heart Association 74 (Circulation), 1465–1475.

2. Guidelines for cookery and sensory evaluation of meat,1978

3. Official methods for the analysis,1984

4. Official methods for the analysis,1990

5. Substuting olive oil for pork backfat affects quality of low fat frankfurters;Bloukas;Journal of Food Science,1993

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