Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03754-1.pdf
Reference42 articles.
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4. Amani H, Rigi S, Shahrokhisahne B (2017) Processed meat products: health issues and attempts toward healthier food. Int J Agric Sci Vet Med 5:1–9
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