Technological Strategy of Clean Label Meat Products
Author:
Funder
Korea Food Research Institute
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2020.e5
Reference42 articles.
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2. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Res Int,2017
3. Effects of various calcium powders as replacers for synthetic phosphate on the quality properties of ground pork meat products;Bae;Korean J Food Sci Anim Resour,2017
4. Carcinogenicity of consumption of red and processed meat;Bouvard;Lancet Oncol,2015
5. Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy;Câmara;Meat Sci,2020
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