Oxidation stability of raw pork patties as affected by replacing pork fat with different pre-emulsified healthy oils
C. E. Tsai, C. J. Chang, C. K. Chou and K. J. Lin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Oxidation stability of raw pork patties as affected by replacing pork fat with different pre-emulsified healthy oils
C. E. Tsai, C. J. Chang, C. K. Chou and K. J. Lin