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Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on

Ying Li1, Xin Liu2, Jian Zhang3

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food Chemistry
|September 5, 2024
PubMed

Keywords:
4D label-free quantitative proteomicsFlavour characteristicsHybrid salamisTextured vegetable proteins

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