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Comparative analysis of sensory, textural, microstructural,..:
Ng, Grace Cui Fang
;
Choy, Michelle Jie Ying
;
Tan, Vicki Wei Kee
...
International Journal of Food Science & Technology. 59 (2024) 8 - p. 5837-5858 , 2024
Link:
https://doi.org/10.1111/ijfs.17341
RT Journal T1 <Title>Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17341&Exemplar=1&LAN=DE A1 Ng, Grace Cui Fang A1 Choy, Michelle Jie Ying A1 Tan, Vicki Wei Kee A1 Theng, Alicia Hui Peng A1 Ng, Felicia Siew Kay A1 Ong, Dayna Shu Min A1 Ong, Kian Siang A1 Lim, Pei Ying A1 Madathummal, Mufeeda A1 Chong, Pik Han A1 Chiang, Jie Hong PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 8 SP 5837 OP 5858 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17341 DO https://doi.org/10.1111/ijfs.17341 SF ELIB - SuUB Bremen
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