Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat-Reference-Cited by-同舟云学术

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Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat

Published:2022-03-08 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Massingue Armando Abel¹^ORCID,Paula Marielle Maria de Oliveira¹,Haddad Gabriela de Barros Silva¹,Gonçalves Michelle Carlota²,Silva Vanessa Riani Olmi³,Ramos Alcinéia Lemos de Souza¹,Ramos Eduardo Mendes¹^ORCID

Affiliation:

1. Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras Brazil

2. Departamento de Microbiologia Agrícola Universidade Federal de Lavras (UFLA) Lavras Brazil

3. Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais Rio Pomba Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16524

Reference32 articles.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages;Cogent Food & Agriculture;2023-07-21

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