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Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

NutritionFood CompositionAnimal NutritionFood AnalysisAgricultural EconomicsReduced-fat FrankfurtersFeed EvaluationAlternative Protein SourceSunflower Seed OilsFood EngineeringFood QualityPork FatHealth Sciences