Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product

Korean Journal for Food Science of Animal Resources

Volumn 28, Issue 3, 2008, Pages 319-326

  Choi, Yun Sang ^a   Choi, Ji Hun ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   Kim, Hyun Wook ^a   Jeong, Jong Youn ^b   Paik, Hyun Dong ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Ground pork; Meat products; Rice bran fiber; Sensory properties

Indexed keywords

EID: 51349087655     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2008.28.3.319     Document Type: Article

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