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Cited article:

Development of liver pate technology using pea meal

N.I. Tsareva, T. S. Bychkova, E.N. Artemova, V. A. Kozlova, Y. V. Rogacheva

BIO Web Conf., 17 (2020) 00123

Published online: 2020-02-28

DOI: https://doi.org/10.1051/bioconf/20201700123

This article has been cited by the following article(s):

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Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Luiz Rogério G. Magalhães, Victor F. Moebus, Airton A. Castagna, Marcos Aronovich, Carlos Eduardo R. Coutinho, Saida Favotto, Edi Piasentier, Luiz A. M. Keller and Eliana F. M. Mesquita
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Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

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Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste

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