Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters-Reference-Cited by-同舟云学术

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Published:2010-03 Issue:3 Volume:84 Page:557-563
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,Jeong Jong-Youn,Chung Hai-Jung,Kim Cheon-Jei

Publisher

Elsevier BV

Subject

Food Science

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