Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

@inproceedings{Kang2017EffectOP,
  title={Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters},
  author={Zhuang Kang and Dong-yang Zhu and Bin Li and Han-Jun Ma and Zhao-jun Song},
  year={2017}
}
Emulsion meat products are a type of frequently consumed meat products, they have enjoy widely consumer acceptance in certain sections of the global population (Delgado-Pando et al., 2010). Tradition emulsion meat products had high animal fat (> 25%), that is related with an increased risk of cardiovascular disease (Jeon et al., 2015; McNeill & Van Elswyk, 2012), some cancers risk (Ferguson, 2010). For declining the animal fat content of emulsion meat products, some studies have demonstrated… CONTINUE READING

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