Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality
- 1 May 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (3), 484-487
- https://doi.org/10.1111/j.1365-2621.1993.tb04306.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storageFood Chemistry, 1980
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960