✦ LIBER ✦

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

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

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Optimization of replacing pork back fat

✍ Yun-Sang Choi; Ji-Hun Choi; Doo-Jeong Han; Hack-Youn Kim; Mi-Ai Lee; Hyun-Wook K 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 299 KB

Effects of replacing pork back fat with

✍ Yun-Sang Choi; Ji-Hun Choi; Doo-Jeong Han; Hack-Youn Kim; Mi-Ai Lee; Jong-Youn J 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 197 KB

Quality characteristics of reduced-fat f

✍ Choi, Yun-Sang; Park, Kwaon-Sik; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 335 KB

Frozen storage characteristics of low-sa

✍ I. López-López; S. Cofrades; A. Yakan; M.T. Solas; F. Jiménez-Colmenero 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 887 KB

Effect of locust bean/xanthan gum additi

✍ M.A Lurueña-Martı́nez; A.M Vivar-Quintana; I Revilla 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 191 KB

Optimization of salt, olive oil and pect

✍ I.C Pappa; J.G Bloukas; I.S Arvanitoyannis 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 228 KB