Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies.
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DOI: 10.1111/1750-3841.16380
Abstract: To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are a food… read more here.
Keywords: hybrid meat; using static; sensory properties; meat ... See more keywords