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Effects of fat levels and rice bran fiber on the chemical,textural, and sensory properties of frankfurters |
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| Authors: | Yun-Sang Choi Hyun-Wook Kim Ko-Eun Hwang Dong-Heon Song Tae-Jun Jeong Young-Boong Kim Ki-Hong Jeon Cheon-Jei Kim |
| Affiliation: | 1. Research Group of Convergence Technology, Korean Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea 2. Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN, 47907, USA 3. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea |
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| 本文献已被 SpringerLink 等数据库收录！ | |