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Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters
Dong-Min Shin, Jong Hyeok Yune, Yea Ji Kim, Sang Hoon Keum, Hyun Su Jung, Hyuk Cheol Kwon, Do Hyun Kim, Hyejin Sohn, Chang Hee Jeong, Hong Gu Lee, Sung Gu Han
Anim Biosci. 2022;35(6):927-937.   Published online January 4, 2022
DOI: https://doi.org/10.5713/ab.21.0378

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Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters
Animal Bioscience. 2022;35(6):927-937   Crossref logo
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The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters
Meat Science. 2003;64(2):199-206   Crossref logo
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Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin
Meat Science. 2003;64(2):207-214   Crossref logo
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Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters
Journal of Food Science. 1994;59(4):725-728   Crossref logo
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Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters
Journal of Food Science. 1993;58(4):705-709   Crossref logo
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Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil
Meat Science. 2000;56(1):81-88   Crossref logo
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Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
Meat Science. 1997;45(3):273-281   Crossref logo
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Relationship between fat hardness, fatty acid composition, and iodine value of pork backfat with solid fat content (SFC) determined by time-domain nuclear magnetic resonance (TD NMR)
Meat Science. 2018;137:279   Crossref logo
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The influence of carrageenan on the properties of low-fat frankfurters
Meat Science. 2009;82(3):295-299   Crossref logo
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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters
Meat Science. 2004;68(3):383-389   Crossref logo
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