Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters
Crossref DOI link: https://doi.org/10.1007/s10068-015-0064-5
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Yun-Sang
Kim, Hyun-Wook
Hwang, Ko-Eun
Song, Dong-Heon
Jeong, Tae-Jun
Kim, Young-Boong
Jeon, Ki-Hong
Kim, Cheon-Jei
Text and Data Mining valid from 2015-04-01