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1
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Effects of Replacing Bachfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage
Sung-Sil Moon | Korean Society of Food Science and Technology | 2008
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2
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-Fat Ground Pork Patties
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-Fat Ground Pork Patties
Manish Kumar | Manish Kumar | 2007
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3
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
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4
Low-fat, high-carbohydrate and high-fat, low-carbohydrate diets decrease primary bile acid synthesis in humans
Low-fat, high-carbohydrate and high-fat, low-carbohydrate diets decrease primary bile acid synthesis in humans
PH Bisschop | Cadmus journal ser | 2004
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5
Effects of moderate-fat (from monounsaturated fat) and low-fat weight-loss diets on the serum lipid profile in overweight and obese men and women
Effects of moderate-fat (from monounsaturated fat) and low-fat weight-loss diets on the serum lipid profile in overweight and obese men and women
CL Pelkman | Cadmus journal ser | 2004
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6
Hepatic de novo lipogenesis in normoinsulinemic and hyperinsulinemic subjects consuming high-fat, low-carbhydrate and low-fat, high-carbohydrate isoe
Hepatic de novo lipogenesis in normoinsulinemic and hyperinsulinemic subjects consuming high-fat, low-carbhydrate and low-fat, high-carbohydrate isoe
J-M Schwarz | Cadmus journal ser | 2003
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7
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Manish Kumar | Manish Kumar | 2003
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8
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin | K. B. Chin | 2003
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9
Low-fat diets, lipoprotein subclasses, and heart disease risk
Low-fat diets, lipoprotein subclasses, and heart disease risk
PT Williams | Cadmus journal ser | 2000
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10
substrate oxidation and energy expenditure in athletes and nonathletes consuming isoenergetic high-and low-fat diets
substrate oxidation and energy expenditure in athletes and nonathletes consuming isoenergetic high-and low-fat diets
HJ Roy | Cadmus journal ser | 1998
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