Development of satiating and palatable high-protein meat products by using experimental design in food technology

Food and Nutrition Research

Volumn 54, Issue , 2010, Pages

  Sivertsen, Hanne Kristine ^a   Ueland, Øydis ^b   Westad, Frank ^c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b NOFIMA   (Norway)

^c CAMO SOFTWARE AS   (Norway)

Author keywords

Experimental design; Meat products; Satiety

Indexed keywords

PROTEIN; RAPESEED OIL; VEGETABLE OIL;

ADULT; ARTICLE; BODY MASS; FEMALE; FOOD HANDLING; FOOD PREFERENCE; FOOD PROCESSING; HUMAN; HUNGER; MALE; MEAT; PALATABILITY; PORK; PROTEIN DIET; PROTEIN INTAKE; QUESTIONNAIRE; SATIETY; VISUAL ANALOG SCALE;

BRASSICA NAPUS;

EID: 79251521874     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v54i0.5114     Document Type: Article

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