TY  - JOUR 
AU  - Kasaiyan, Seyedalireza
AU  - Caro Canales, Irma
AU  - Ramos, D.D.
AU  - Salvá, B.K.
AU  - Carhuallanqui, A.
AU  - Dehnavi, M.
AU  - Mateo, Javier
PY  - 2023
SN  - 0309-1740
UR  - https://uvadoc.uva.es/handle/10324/59531
AB  - Reformulation of cooked sausages using high-protein plant-based food such as chickpea as meat extenders and vegetable oils to replace animal fat can be a suitable approach to promote the consumption of smaller portions of meat. The pre-processing of...
LA  - eng
PB  - Elsevier
KW  - Nutrición
KW  - Nutrición-Investigación
KW  - Meat extender
KW  - Pulse
KW  - Cooked sausage
KW  - Sustainability
KW  - Extensor de carne
KW  - Legumbres
KW  - Salchicha cocida
KW  - Sostenibilidad
TI  - Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage
DO  - 10.1016/j.meatsci.2023.109217
ER  -