Publication | Closed Access
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters
244
Citations
47
References
2009
Year
NutritionRice Bran FiberFood CompositionAnimal NutritionFood AnalysisReduced-fat FrankfurtersVegetable OilsFood EngineeringFood ProcessingFood QualityFood TechnologyHealth Sciences
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