Evaluation of Rheological Properties of Pork Myofibrillar Protein with Tapioca Starch and its Utilization to the Pork Model Sausages
نویسندگان
چکیده
منابع مشابه
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2012
ISSN: 1225-8563
DOI: 10.5851/kosfa.2012.32.3.323