Optimization of replacing pork back fat with grape seed oil and rice bran fiber for low-fat meat emulsion systems

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for low-fat meat emulsion systems
Y-S. Choi, J-H. Choi, D-J. Han, H-Y. Kim, M-A. Lee, H-W. Kim, J-W. Lee and C-J. Kim