Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures
- DOI
- 10.1016/j.heliyon.2022.e10882
- Published
- 2022-10
- Container
- Heliyon
- Publisher
- Elsevier BV
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1016/j.heliyon.2022.e10882,
title = {Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures},
author = {Lia Amalia and Nancy Dewi Yuliana and Purwantiningsih Sugita and Desi Arofah and Utami Dyah Syafitri and Anjar Windarsih and Abdul Rohman and Dachriyanus and Nor Kartini Abu Bakar and Feri Kusnandar},
year = {2022},
journal = {Heliyon},
doi = {10.1016/j.heliyon.2022.e10882},
url = {https://doi.org/10.1016/j.heliyon.2022.e10882}
}RIS
TY - JOUR TI - Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures AU - Lia Amalia AU - Nancy Dewi Yuliana AU - Purwantiningsih Sugita AU - Desi Arofah AU - Utami Dyah Syafitri AU - Anjar Windarsih AU - Abdul Rohman AU - Dachriyanus AU - Nor Kartini Abu Bakar AU - Feri Kusnandar PY - 2022 JO - Heliyon DO - 10.1016/j.heliyon.2022.e10882 UR - https://doi.org/10.1016/j.heliyon.2022.e10882 ER -
APA
Amalia, L., Yuliana, N. D., Sugita, P., Arofah, D., Syafitri, U. D., Windarsih, A., Rohman, A., Dachriyanus, Bakar, N. K. A., & Kusnandar, F. (2022). Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures. Heliyon. https://doi.org/10.1016/j.heliyon.2022.e10882
Source records
- crossref · retrieved 2026-09-26T07:10:52.601Z