9 research outputs found
Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)
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Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley β-Glucan
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Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna
No full textRetrieval of CDOM and DOC Using In Situ Hyperspectral Data: A Case Study for Potable Waters in Northeast China
No full textUse of additives from plant and animal sources in production of low fat meat and poultry products
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