Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

(2016) Marek Šnirc et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Qualitative improvement of low meat beef burger using Aloe vera

(2015) Nafiseh Soltanizadeh et al.   MEAT SCIENCE

A novel method for discrimination of beef and horsemeat using Raman spectroscopy

(2013) İsmail Hakkı Boyacı et al.   FOOD CHEMISTRY

Functional ingredients for poultry meat products

(2013) Massimiliano Petracci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE

(2010) WEI WEI ZHOU et al.   JOURNAL OF MUSCLE FOODS

Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

(2010) M.K. Youssef et al.   MEAT SCIENCE

Influence of carrageenan addition on turkey meat sausages properties

(2009) M.A. Ayadi et al.   JOURNAL OF FOOD ENGINEERING