Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations-Reference-Cited by-同舟云学术

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Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations

Published:2018-10 Issue: Volume:96 Page:679-685
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Álvarez Carlos^ORCID,Drummond Liana,Mullen Anne Maria

Funder

Department of Agriculture, Food and the Marine

Irish Government

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Functional properties of isolated porcine blood proteins;Álvarez;International Journal of Food Science and Technology,2009

2. Moisture in meat and poultry products - rapid microwave drying method 985.14;AOAC,1995

3. Fat (Crude) in meat and poultry products 985.15;AOAC,1995

4. Crude protein in meat and meat products including pet foods 992.15, combustion method;AOAC,1996

5. Official methods of analysis proximate analysis and calculations ash determination (ash) 942.05;AOAC Authors,2006

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