doiFil / Faculty of Philology, University of Belgrade
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Effect of Different Protein Sources (Plant, Cricket Powder and Microalgae) on the Technological and Functional Properties and Sensory Characteristics of Pork Meatballs
Maria Momchilova
https://orcid.org/0000-0003-0328-6844Dilyana Gradinarska-Ivanova
Dinko Yordanov
Gabor Zsivanovits
Natalia Pats
Meat Technology, Vol. 65 (2024), No. 1
Article 3 (p. 25–35)
https://doi.org/10.18485/meattech.2024.65.1.3
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@article{mochilovaetal2024:difproteinsource,
author = {Momchilova, Maria and Gradinarska-Ivanova, Dilyana and Yordanov, Dinko and Zsivanovits, Gabor and Pats, Natalia},
orcid = {0000-0003-0328-6844 and 0000-0003-2373-4333 and 0000-0002-9300-6588 and 0000-0003-3278-6119 and 0000-0001-8726-6845},
title = {Effect of Different Protein Sources (Plant, Cricket Powder and Microalgae) on the Technological and Functional Properties and Sensory Characteristics of Pork Meatballs},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2024},
volume = {65},
number = {1},
howpublished = {print},
language = {english},
pages = {25--35},
note = {3},
doi = {10.18485/meattech.2024.65.1.3},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2024-65-1&i=3},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2024-1/meattech-2024-65-1-3.pdf}
}