Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat-Reference-Cited by-同舟云学术

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Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Published:2019-12 Issue: Volume:94 Page:43-53
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Thangavelu Karthikeyan P.,Kerry Joseph P.,Tiwari Brijesh K.,McDonnell Ciara K.

Funder

Teagasc - The Agriculture and Food Development Authority of Ireland

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

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4. Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Research International,2017

5. Influence of carrageenan addition on Turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

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