Publication | Closed Access
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
307
Citations
50
References
2009
Year
Food ChemistryRice Bran FiberFood ColloidAnimal NutritionVegetable OilsFood EngineeringFood ProcessingMeat QualityFood QualityPork FatEmulsionHealth Sciences
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