Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

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

• Book ID: 116737813
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 299 KB
• Volume: 84
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.08.048