Functional Vegetable-Based Sausages for Consumption by Children

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Functional Vegetable-Based Sausages for Consumption by Children"
written by Solange Burri, Isabel Tato, Maria Leonor Nunes, Rui Morais,
published by Food and Nutrition Sciences, Vol.2 No.5, 2011

has been cited by the following article(s):

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[1]	ОБОСНОВАНИЕ ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНОГО ПРОДУКТА «СОСИСКИ РЫБНЫЕ» ДЛЯ ДЕТЕЙ МЛАДШЕГО ВОЗРАСТА
	Вестник Камчатского …, 2022

[2]	Converting durian-based traditional dessert into ready-to-eat durian stick through sausage technology application
	Advances in Agricultural …, 2021

[3]	Development and texture profile of wood-ear mushroom (Auricularia auricula) sausage formulated with carrageenan
	2020

[4]	Pengaruh Penambahan Gracilaria sp. terhadap Mutu Sosis Ikan Bandeng (Chanos chanos)
	2020

[5]	Emergent Sources of Prebiotics: Seaweeds and Microalgae
	Marine drugs, 2016

[6]	Development of Sea Lettuce (Ulva lactuca) and Catla (Catla catla) Incorporated Protein and Fiber Rich Fish Burger
	2016

[7]	IMPACT OF FISH AGGREGATING DEVICE ON SUSTAINABLE CAPTURE FISHERIES
	2015

[8]	Elaboración de salchichas vegetarianas con amaranthus sp (amaranto)
	2015

[9]	SEAWEED AS MICRONUTRIENTS INGREDIENT FOR FOOD SUPPLEMENT
	KnE Life Sciences, 2015

[10]	Elaboración de embutidos vegetarianos con quinua (chenopodium wild. º)
	2014

[11]	ВЕСТНИК КАМЧАТСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА

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