Publication | Open Access

Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics

Food ChemistryChicken SausageBiomanufacturingAnimal NutritionFood AnalysisPlant-based ProteinsTotal ReplacementAlternative Protein SourceFood EngineeringMeat QualityFood QualityPoultry ScienceMeat ScienceFood TechnologyFood SafetyHealth Sciences