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Author: M. Shafiur Rahman
2 Articles are founded.
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Korean J Food Sci Anim Resour 2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123
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https://doi.org/10.5851/kosfa.2018.38.1.123
Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent
Korean J Food Sci Anim Resour 2017;37(1):29-37.
https://doi.org/10.5851/kosfa.2017.37.1.29
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https://doi.org/10.5851/kosfa.2017.37.1.29