Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

Meat Science

Volumn 70, Issue 4, 2005, Pages 613-619

  Huang, S C ^a,b   Shiau, C Y ^a   Liu, T E ^b   Chu, C L ^b   Hwang, D F ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

Author keywords

Emulsified meatball; Physico chemical properties; Rice bran

Indexed keywords

BEEF; EMULSIFIED MEATBALL; PHYSIO-CHEMICAL PROPERTIES; RICE BRAN;

COMPOSITION; EMULSIFICATION; FIBERS; NUTRITION; PARTICLE SIZE ANALYSIS; VEGETABLE OILS;

MEATS;

EID: 18844415659     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.02.009     Document Type: Article

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