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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

370 related items for PubMed ID: 20416740

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  • 2. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ.
    Meat Sci; 2010 Jan; 84(1):212-8. PubMed ID: 20374777
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  • 4. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ, Jung EH, Lee SH, Kim JH, Lee JJ, Choi YI.
    Korean J Food Sci Anim Resour; 2015 Jan; 35(1):130-6. PubMed ID: 26761810
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  • 10. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.
    Huang SC, Shiau CY, Liu TE, Chu CL, Hwang DF.
    Meat Sci; 2005 Aug; 70(4):613-9. PubMed ID: 22063887
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  • 14. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.
    Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD.
    Meat Sci; 2012 Sep; 92(1):8-15. PubMed ID: 22503483
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  • 16. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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  • 19. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion.
    Sorapukdee S, Kongtasorn C, Benjakul S, Visessanguan W.
    Food Chem; 2013 Jun 01; 138(2-3):1892-901. PubMed ID: 23411322
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