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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

273 related items for PubMed ID: 33518086

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  • 3. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.
    Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477
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  • 4. Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems.
    Kim TK, Hyeock Lee M, In Yong H, Won Jang H, Jung S, Choi YS.
    Food Chem; 2021 Jun 01; 346():128930. PubMed ID: 33460962
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  • 5. Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions.
    Kim TK, Yong HI, Jung S, Kim YB, Choi YS.
    Meat Sci; 2020 May 01; 163():108079. PubMed ID: 32061994
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  • 6. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ.
    Meat Sci; 2009 Jun 01; 82(2):266-71. PubMed ID: 20416740
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  • 11. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
    Shin DJ, Lee HJ, Lee D, Jo C, Choe J.
    Poult Sci; 2020 May 01; 99(5):2811-2818. PubMed ID: 32359618
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  • 18. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.
    Ospina-E JC, Cruz-S A, Pérez-Alvarez JA, Fernández-López J.
    Meat Sci; 2010 Mar 01; 84(3):491-7. PubMed ID: 20374815
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  • 20. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
    Asuming-Bediako N, Jaspal MH, Hallett K, Bayntun J, Baker A, Sheard PR.
    Meat Sci; 2014 Jan 01; 96(1):187-94. PubMed ID: 23906753
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