Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage
Crossref DOI link: https://doi.org/10.1007/s13197-017-2623-7
Published Online: 2017-04-24
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cheetangdee, Nopparat http://orcid.org/0000-0001-6737-8030
Funding for this research was provided by:
Prince of Songkla University (AGR580255c)
License valid from 2017-04-24