Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
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Choi, Yun-Sang
(Research Institute for Meat Science and Culture, Konkuk University)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Cho, Ji-Hun (Food Ingredients Solution Center, CJ Cheiljedang Corporation) Park, Jin-Hee (Food Ingredients Solution Center, CJ Cheiljedang Corporation) Kim, Mun-Yong (Food Ingredients Solution Center, CJ Cheiljedang Corporation) Lim, Chun-Son (Food Ingredients Solution Center, CJ Cheiljedang Corporation) Kim, Cheon-Jei (Research Institute for Meat Science and Culture, Konkuk University) |
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