Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly-Reference-Cited by-同舟云学术

Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Published:2023-08 Issue: Volume:185 Page:115133
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lee Eun-Bee,Shin Weon-Sun^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry;Bepary;Journal of Food Science and Technology,2022

5. Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches;Bindu;Journal of Food Engineering,2007

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