Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Published 2009 View Full Article

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Title
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 84, Issue 1, Pages 212-218
Publisher
Elsevier BV
Online
2009-08-29
DOI
10.1016/j.meatsci.2009.08.048

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