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

Meat Science - Tập 84 Số 1 - Trang 212-218 - 2010
Yun‐Sang Choi1, Ji-Hun Choi2, Doo‐Jeong Han2, Hack-Youn Kim2, Mi-Ai Lee2, Hyun‐Wook Kim2, Ju-Woon Lee3, Hai-Jung Chung4, Cheon-Jei Kim2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Gwangjin-gu, Seoul, 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
3Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Republic of Korea
4Department of Food Science and Nutrition, Daejin University, Sundan-ri, Pochon-si, Kyunggi 487-711, Republic of Korea

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