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

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

No coin nor oath required. For personal study only.

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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

Characteristics of low-fat meat emulsion

✍ Yun-Sang Choi; Ji-Hun Choi; Doo-Jeong Han; Hack-Youn Kim; Mi-Ai Lee; Hyun-Wook K 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 250 KB

Quality characteristics of reduced-fat f

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