Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages-Reference-Cited by-同舟云学术

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Published:2022-06 Issue: Volume:78 Page:102992
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Broucke Keshia,Van Poucke Christof,Duquenne Barbara,De Witte Bavo,Baune Marie-Christin,Lammers Volker,Terjung Nino,Ebert Sandra,Gibis Monika,Weiss Jochen,Van Royen Geert

Funder

Institute for the Promotion of Innovation by Science and Technology in Flanders

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference95 articles.

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