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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...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2019
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| Teme: | |
| Online dostop: | 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 |
| Oznake: |
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