Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber-Reference-Cited by-同舟云学术

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Published:2009-06 Issue:2 Volume:82 Page:266-271
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

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

Publisher

Elsevier BV

Subject

Food Science

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