Food Research International · 2014 · 154 citations · 29 references
AgricultureFood SciencePoultry ScienceFood ProcessingMeat SciencePoultry Meat ScienceFood TexturizationMeat CompositionMeat Product FormulationMeat QualityMeat TextureTexture QualityInorganic SaltsIonic StrengthIonic Strength EffectsPoresReduced-sodium Meat ProductsSausage Batter FormulationSausage FormulationSensory Evaluation Of Texture
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Functional ingredients for poultry meat products
Massimiliano Petracci, Maurizio Bianchi, Samer Mudalal et al. · Trends in Food Science & Technology · 2013 · 235 citations