1. Texture;Barbut,2014
2. Small peptides (<5kDa) found in ready-to-eat beef meat;Bauchart,2006
3. Bohn, T., Carriere, F., Day, L., Deglaire, A., Egger, L., Freitas, D., Golding, M., Le Feunteun, S., Macierzanka, A., & Menard, O. (2017). Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?, 1–23.
4. The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion;Bordoni,2014
5. Texture profile analysis;Bourne,1978