Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

por Seo, Jin-Kyu, Yum, Hyeon-Woong, Kim, Gap-Don, Jeong, Jin-Yeon, Yang, Han-Sul
Publicado 2016

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

por Yum, Hyeon-Woong, Seo, Jin-Kyu, Jeong, Jin-Yeon, Kim, Gap-Don, Rahman, M. Shafiur, Yang, Han-Sul
Publicado 2018