Review paper
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects
Abstract
Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction...
Paper Details
Title
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects
Published Date
Dec 1, 2021
Journal
Volume
182
Pages
108636 - 108636
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History