Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs
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Publisher
Science and Education Publishing Co., Ltd.
Subject
General Engineering
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The effect of oleogel amounts on microbiological and organoleptic parameters of semi-smoked sausage;The Journal of Almaty Technological University;2023-12-22
2. Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs;Journal of Food Processing and Preservation;2023-08-31
3. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes;PeerJ;2023-03-01
4. Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration;Journal of Food Measurement and Characterization;2022-09-30
5. Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages;Animal Bioscience;2022-08-01
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