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

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T.L. Wolfer 1Department of Animal Science, Iowa State University, Ames, Iowa, USA

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N.C. Acevedo 2Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA; rtarte@iastate.edu

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K.J. Prusa 1Department of Animal Science, Iowa State University, Ames, Iowa, USA
2Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA; rtarte@iastate.edu

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J.G. Sebranek 1Department of Animal Science, Iowa State University, Ames, Iowa, USA
2Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA; rtarte@iastate.edu

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R. Tarté 1Department of Animal Science, Iowa State University, Ames, Iowa, USA

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Art:
Kapitel
Seiten:
682–683
DOI:
https://doi.org/10.3920/9789086868605_304

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