Effects of Canola Oil and Persimmon Peel Addition on the Quality Characteristics of Low-Fat Pork Patty during Cold Storage
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Citation
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1
Effects of Noni (Morinda citrifolia L.) Fruit Powder on Physicochemical Properties of Pork Patty during Cold Storage / 2021 / Journal of the East Asian Society of Dietary Life / vol.31, no.5, pp.291 /
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Effects of Canola Oil Gel and Persimmon Peel Powder on Physicochemical and Sensory Characteristics of Low-Fat Ground Pork Meat / 2020 / Journal of the East Asian Society of Dietary Life / vol.30, no.2, pp.129 /