Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf
The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the inte...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/4788425 |
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