Ingredients in Meat Products

Overview of attention for book

Ingredients in Meat Products

Springer Science & Business Media

Table of Contents

Attention for Chapter 4: Fiber

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Citations

dimensions_citation: 113 Dimensions

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mendeley: 21 Mendeley

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So far, Dimensions has found 113 publications that cite this research output.

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Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder

Article in Foods (September 2024)

Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs

Article in Journal of Food Science (July 2024)

Ingredients and Formulation of Cultivated Meat Products

Book chapter (June 2024)

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