Polish Journal of Food and Nutrition Sciences > 2020 > 70 > 2
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journal ISSN : | 1230-0322 |
DOI | 10.31883/pjfns/118008 |
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Bibliography
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1. Bae, S.M., Cho, M.G., Jeong, J.Y. (2017). Effects of various calcium powders as replacers for synthetic phosphate on the quality properties of ground pork meat products. Korean Journal for Food Science of Animal Resources, 37(3), 456–463.
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2. Bourne, M.C. (2002). Food Texture and Viscosity: Concept and Measurement, 2nd edition. Academic Press, London, UK, pp. 182–186.
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3. Brainard, D.H. (2003). Color appearance and color difference specification. In S.K. Shevell (Ed.), The Science of Color, 2nd edition, Elsevier Science Ltd., Amsterdam, NL, pp. 191–216.