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Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter

Sang Keun Jin1, Chul Young Lee1, Jung Seok Choi2

  • 1Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.

Food Science of Animal Resources
|March 13, 2026
PubMed

Keywords:
blood plasmaemulsion stabilitypork emulsionsodium caseinatesoy protein isolate

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