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Citation(s) in RCA

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For: Guzek D, Głąbska D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Wojtasik-Kalinowska I, Wierzbicka A. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage. J Sci Food Agric 2017;97:5327-5334. [PMID: 28485500 DOI: 10.1002/jsfa.8421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/18/2017] [Accepted: 05/04/2017] [Indexed: 06/07/2023]
Number Cited by Other Article(s)
1
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels. Food Res Int 2020;132:109066. [DOI: 10.1016/j.foodres.2020.109066] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 11/18/2022]
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