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Replacement of pork back fat with pre-emulsion of wheat (Tr..:
Kim, Tae-Kyung
;
Hwang, Ko-Eun
;
Sung, Jung-Min
...
Journal of Food Processing and Preservation. 42 (2018) 4 - p. e13576 , 2018
Link:
https://doi.org/10.1111/jfpp.13576
RT Journal T1 <Title>Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jfpp.13576&Exemplar=1&LAN=DE A1 Kim, Tae-Kyung A1 Hwang, Ko-Eun A1 Sung, Jung-Min A1 Park, Jong-Dae A1 Kim, Myung-Ho A1 Jeon, Ki-Hong A1 Kim, Young-Boong A1 Choi, Yun-Sang PB Hindawi Limited YR 2018 SN 0145-8892 JF Journal of Food Processing and Preservation VO 42 IS 4 SP e13576 LK http://dx.doi.org/https://doi.org/10.1111/jfpp.13576 DO https://doi.org/10.1111/jfpp.13576 SF ELIB - SuUB Bremen
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