Effects of soy hull fibers and sunflower oil on physicochemical and textural properties of reduced-salt and fat meat emulsions

H.-W Kim, Y.J Lee + Show 1 more

https://doi.org/10.1016/j.meatsci.2015.08.058

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Journal: Meat Science	Publication Date: Dec 5, 2015
Citations: 1

Abstract

Effects of soy hull fibers and sunflower oil on physicochemical and textural properties of reduced-salt and fat meat emulsions

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