Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Published 2012 View Full Article

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Title
Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 92, Issue 1, Pages 8-15
Publisher
Elsevier BV
Online
2012-03-26
DOI
10.1016/j.meatsci.2012.03.012

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