Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees-Reference-Cited by-同舟云学术

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Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

Published:2013-03 Issue:3 Volume:93 Page:652-658
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Choi Yun-Sang,Park Kwaon-Sik,Kim Hyun-Wook,Hwang Ko-Eun,Song Dong-Heon,Choi Min-Sung,Lee Soo-Yeon,Paik Hyun-Dong,Kim Cheon-Jei

Funder

Rural Development Administration (Republic of Korea)

Brain Korean 21 (BK 21) Project from Ministry of Education and Human Resources Development (Republic of Korea)

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat;Aktas;Meat Science,2006

2. Variation in accumulation of heavy metals in different verities of sunflower seed oil with the aid of multivariate technique;Ansari;Food Chemistry,2009

3. Antioxidant and immune-modulating activities of Korean traditional rice wine, takju;Bae;Journal of Food Biochemistry,2010

4. Hedonic scale with reference: Performance in obtaining predictive models;Bergara-Almeida;Food Quality and Preference,2002

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