1. Chapter 7. Emulsification;Allais,2010
2. Restructuring of mechanically deboned chicken and nonmeat binders in a twin-screw extruder;Alvarez;Journal of Food Science,1990
3. Development of chicken roll recipe using response surface methodology;Aydar;Italian Journal of Food Science,2018
4. Snack foods of animal origin. Chapter 15;Bechtel,2001
5. Comminuted meat products—Consumption, composition, and approaches to healthier formulations;Bolger;Food Reviews International,2016