Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Meat Science

Volumn 82, Issue 2, 2009, Pages 266-271

  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   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Dietary fiber; Frankfurter; Low fat; Rice bran; Vegetable oil

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; VITACEAE; ZEA MAYS;

EID: 62449187933     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.019     Document Type: Article

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