Ingredients in Meat Products

Overview of attention for book

Cover of 'Ingredients in Meat Products'

Table of Contents

Attention for Chapter 8: Enzymes

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Citations

dimensions_citation: 97 Dimensions

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So far, Dimensions has found 97 publications that cite this research output.

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The most recent citing publications are shown below. View all 97 publications that cite this research output on Dimensions.

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Article in Food Chemistry (May 2024)

Enhancing the Integration of Protein-Rich Oat Waste Material into Meat Formulations

Article in Applied Sciences (April 2024)

Complementary Medicine for Veterinary Technicians and Nurses

Monograph (April 2024)

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