Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem
- DOI
- 10.1016/j.meatsci.2026.110204
- Published
- 2026-12
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110204,
title = {Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem},
author = {S. Kasaiyan and J. Mateo and D. Buzzanca and E. Chiarini and V. Alessandria and I. Caro},
year = {2026},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110204},
url = {https://doi.org/10.1016/j.meatsci.2026.110204}
}RIS
TY - JOUR TI - Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem AU - S. Kasaiyan AU - J. Mateo AU - D. Buzzanca AU - E. Chiarini AU - V. Alessandria AU - I. Caro PY - 2026 JO - Meat Science DO - 10.1016/j.meatsci.2026.110204 UR - https://doi.org/10.1016/j.meatsci.2026.110204 ER -
APA
Kasaiyan, S., Mateo, J., Buzzanca, D., Chiarini, E., Alessandria, V., & Caro, I. (2026). Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110204
Source records
- crossref · retrieved 2026-09-26T01:36:47.285Z