Development of satiating and palatable high-protein meat products by using experimental design in food technology
Hanne Kristine Sivertsen Artikkel Engelsk
*0011139419 *008110503s2010 xx# 000 0 eng *019 $bk *08230$a613.26 *100 $aSivertsen, Hanne Kristine$uUniversity of California, Department of Food Science & Technology, Davis, CA USA$_135028700 *245 $aDevelopment of satiating and palatable high-protein meat products by using experimental design in food technology *300 $a[9 sider] : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aProteiner$2norart$_21825100 *650 $akjøtt$2norart$_40488600 *650 $ametthet$9nor$2norart$_130409800 *653 $aexperimental design$9eng$_135028800 *653 $ameat products$9eng$_135028900 *653 $asatiety$9eng$_135029000 *700 $aUeland, Øydis;$uNofima mat, Consumer and Sensory Sciences, Ås, Norway : oydis.ueland@nofima.no$_135029100 *700 $aWestad, Frank$uCAMO Software AS, Oslo, Norway$_135029200 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 54 (2010)$x1654-661X *8564 $uhttps://doi.org/10.3402/fnr.v54i0.5114 *999 $z1100492574$anorart:1100492574 ^