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Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared using different gelling agents and processing conditions were used as pork back f...
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| Publié dans: | PLoS One |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Public Library of Science
2021
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8062034/ https://ncbi.nlm.nih.gov/pubmed/33886683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0250512 |
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