Chemical composition and sensory analysis in hamburgers made from laying quails at the end of productive life
Article in MOJ Food Processing & Technology (January 2024)
The most recent citing publications are shown below. View all 10 publications that cite this research output on Dimensions.
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products
Article in Current Opinion in Food Science (February 2023)
DESENVOLVIMENTO DE HAMBURGUERES COM BAIXOS TEORES DE GORDURA COM SUBPRODUTOS DE COGUMELO (Agaricus bisporus) E SOJA (Glycine max)
Article in Revista Tecnológica (November 2022)