Effect of Chinese chives and perilla seed incorporation on physicochemical, functional properties and sensory attributes of pork sausage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05899-6.pdf
Reference35 articles.
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4. Deng Y, Rosenvold K, Karlsson AH, Horn P, Hedegaard J, Steffensen CL, Andersen HJ (2002) Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity. J Food Sci 67(5):1642–1647
5. Dhyani A, Chopra R, Gag M (2019) A review on nutritional value, functional properties and pharmacological application of perilla (Perilla frutescens L.). Biomed Pharmacol J 12(2):649–660
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