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Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared using different gelling agents and processing conditions were used as pork back f...

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Detalles Bibliográficos
Autores principales:	Chaijan, Manat, Cheong, Ling-Zhi, Panpipat, Worawan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8062034/ https://www.ncbi.nlm.nih.gov/pubmed/33886683 http://dx.doi.org/10.1371/journal.pone.0250512

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