Effects of partial substitution of lean meat with pork backfat or canola oil on sensory properties of korean traditional meat patties (tteokgalbi)

Korean Journal for Food Science of Animal Resources

Volumn 34, Issue 4, 2014, Pages 496-499

  Imm, Bue Young ^a   Kim, Chung Hwan ^a   Imm, Jee Young ^b  

^a Corporate Technology Office Pulmuone Co Ltd ^*  (South Korea)

^b Kookmin University   (South Korea)

Author keywords

Canola oil; Chicken breast; Korean consumers; Meat patty; Pork loin

Indexed keywords

EID: 84940311401     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2014.34.4.496     Document Type: Article

References (12)

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