Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

Published 2012 View Full Article

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Title
Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
Authors
Keywords
-
Journal
Korean Journal for Food Science of Animal Resources
Volume 31, Issue 4, Pages 521-529
Publisher
Korean Society for Food Science of Animal Resources
Online
2012-07-19
DOI
10.5851/kosfa.2011.31.4.521

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