학술저널
저지방 육제품의 제조 및 평가
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제22권 제4호
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2002.12363 - 372 (10 pages)
- 94
커버이미지 없음
Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials, (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholestrol content of meat products. Low-fat meat products were manufactured with fat replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(
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