Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

✍ Scribed by Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Choi, Ji-Hun; Lee, Mi-Ai; Chung, Hai-Jung; Kim, Cheon-Jei

• Book ID: 121461006
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 528 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.08.033