Effect of substituting pork fat with sunflower seed oil and makgeolli lees fiber on quality characteristics of reduced-fat emulsion sausage

Effect of substituting pork fat with sunflower seed oil and makgeolli lees fiber on quality characteristics of reduced-fat emulsion sausage
Y.S. Choi, D.J. Han, H.Y. Kim, H.W. Kim, D.H. Song, J.H. Choe, K.S. Park and C.J. Kim