Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
Author:
Funder
Rural Development Administration
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e63
Reference39 articles.
1. Comparative evaluation of the nutritional, physical and sensory properties of beef, chicken and soy burgers;Adeniyi;Agric Food Sci Res,2018
2. A comparison of meat characteristics between duck and chicken breast;Ali;Asian-Australas J Anim Sci,2007
3. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers;Argel;J Sci Food Agric,2020
4. High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters;Bernasconi;Innov Food Sci Emerg Technol,2020
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