Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Meat Science - Tập 88 - Trang 59-66 - 2011
Yun-Sang Choi1, Ji-Hun Choi1, Doo-Jeong Han2, Hack-Youn Kim2, Mi-Ai Lee2, Hyun-Wook Kim2, Jong-Youn Jeong3, Cheon-Jei Kim1,2
1Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea
2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea
3Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building, 1805 Linden Drive West, Madison WI 53706, United States

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

Meat Science

Tập 88

59-66

Thông tin tác giả