Using of pumpkin and carrot powder in production of meat cutlets: effect on chemical and sensory properties-Reference-Cited by-同舟云学术

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Using of pumpkin and carrot powder in production of meat cutlets: effect on chemical and sensory properties

Published:2020-02-28 Issue:04 Volume:24 Page:1663-1670
ISSN:1475-7192
Container-title:International Journal of Psychosocial Rehabilitation
language:
Short-container-title:IJPR

Author:

Kassymov Samat,Rebezov Maksim,Ikonnikova Anzhela,Fedin Ignat,Rodionov Igor,Rukhadze Sergo,Bokuchava Otar

Publisher

Hampstead Psychological Associates

Subject

Psychiatry and Mental health,Clinical Psychology,Phychiatric Mental Health

Cited by 34 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. Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits;ACS Omega;2023-06-23

2. Effects of tillage methods and poultry manure rates on the production of Carrot (Daucus carota L) in Nsukka, Southeast Nigeria;Journal of Horticulture and Forestry;2022-11-30

3. The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough;Proceedings of the Voronezh State University of Engineering Technologies;2022-02-10

4. Development of Products Based on a Combination of Animal and Plant Proteins;Health, Food & Biotechnology;2021-12-27

5. A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021);Food Research International;2021-12

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