Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
- 31 January 2010
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 84 (1), 212-218
- https://doi.org/10.1016/j.meatsci.2009.08.048
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education and Human Resources Development
- Rural Development Administration (BK 21)
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