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Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partiall...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525691/ https://ncbi.nlm.nih.gov/pubmed/31168148 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03754-1 |
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