Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs

Meat Science

Volumn 67, Issue 2, 2004, Pages 245-249

  Yilmaz, Ismail ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

Fatty acids; Meatball; Rye bran; Trans fatty acids

Indexed keywords

CONTROL SAMPLES; MEATBALLS;

COMPOSITION; FATTY ACIDS; MOISTURE; OILS AND FATS; PROTEINS; QUALITY CONTROL; SALTS;

MEATS;

FRAXINUS; SECALE CEREALE;

EID: 0347899441     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.012     Document Type: Article

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