Evaluation of the Physicochemical and Structural Properties...

Foods 2020 / 04 Vol. 9; Iss. 4

Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Wi, Gihyun, Bae, Junhwan, Kim, Honggyun, Cho, Youngjae, Choi, Mi-Jung
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9040461
Date:
April, 2020
File:
PDF, 2.57 MB
2020
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