Meat-bone Paste as an Ingredient for Meat Batter, Effect on Physicochemical Properties and Amino Acid Composition-Reference-Cited by-同舟云学术

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Meat-bone Paste as an Ingredient for Meat Batter, Effect on Physicochemical Properties and Amino Acid Composition

Published:2017-09-15 Issue:10 Volume:16 Page:797-804
ISSN:1680-5194
Container-title:Pakistan Journal of Nutrition
language:
Short-container-title:Pakistan J. of Nutrition

Author:

Kakimov Aitbek,Suychinov Anuarbek,Mayorov Aleksandr,Yessimbeko Zhanibek,Okuskhanov Eleonora,Kuderinova Nazira,Bakiyeva Anar

Publisher

Science Alert

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

Link

https://www.scialert.net/fulltext/?doi=pjn.2017.797.804&org=11

Cited by 6 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. Formulating a functional drink with antiosteoporosis effects;Foods and Raw Materials;2021-11-09

2. Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté;Foods;2021-08-30

3. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat;Journal of Dispersion Science and Technology;2021-07-28

4. Scientific rationale of ingredients choice for functional fish pastes;Theory and practice of meat processing;2021-04-28

5. A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials;Theory and practice of meat processing;2021-04-28

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