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

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

Reference52 articles.

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3. AOAC (1995). Official methods of analysis of AOAC (Vol. 41, 16th ed.). Washington DC: Association of Official Analytical Chemists.

4. Physicochemical and sensory properties of healther frankfurters as affected by walnut and fat content;Ayo;Food Chemistry,2008

5. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products;Baggio;Food Chemistry,2006

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