Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages

Animal Industry Report Pub Date : 2018-01-01 DOI:10.31274/ANS_AIR-180814-357

Taylor L. Wolfer, K. Prusa, J. Sebranek, Rodrigo Tarté

引用次数: 1

Abstract

Recommended Citation Wolfer, Taylor L.; Acevedo, Nuria C. nacevedo@iastate.edu; Prusa, Kenneth J.; Sebranek, Joseph G.; and Tarté, Rodrigo (2018) "Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages," Animal Industry Report: AS 664, ASL R3205. DOI: https://doi.org/10.31274/ans_air-180814-357 Available at: https://lib.dr.iastate.edu/ans_air/vol664/iss1/3

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米糠蜡和大豆油油凝胶在法兰克福香肠中替代猪肉脂肪的潜力

Wolfer, Taylor L.;Acevedo, Nuria C. nacevedo@iastate.edu;Kenneth J. Prusa;约瑟夫·塞布拉内克;《罗德里戈》(2018)“米糠蜡和大豆油油凝胶作为法兰克福香肠中猪肉脂肪替代品的潜力”，动物工业报告:as 664, ASL R3205。DOI: https://doi.org/10.31274/ans_air-180814-357可在:https://lib.dr.iastate.edu/ans_air/vol664/iss1/3

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Animal Industry Report

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