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Effect of replacing soybean meal by extruded chickpeas in the diets of growing-finishing pigs on meat quality.
Meat Sci. 2006 Jul;73(3):529-35. doi: 10.1016/j.meatsci.2006.02.008. Epub 2006 Apr 3.
Meat Sci. 2006.
PMID: 22062493
Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder.
Dimitrakopoulou MA, Ambrosiadis JA, Zetou FK, Bloukas JG.
Dimitrakopoulou MA, et al. Among authors: ambrosiadis ja.
Meat Sci. 2005 Aug;70(4):743-9. doi: 10.1016/j.meatsci.2005.03.011. Epub 2005 Apr 21.
Meat Sci. 2005.
PMID: 22063901
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Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages.
Ambrosiadis J, Soultos N, Abrahim A, Bloukas JG.
Ambrosiadis J, et al.
Meat Sci. 2004 Feb;66(2):279-87. doi: 10.1016/S0309-1740(03)00100-1.
Meat Sci. 2004.
PMID: 22064129
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Storage stability of cooked sausages containing vegetable oils.
Papavergou EJ, Ambrosiadis JA, Psomas J.
Papavergou EJ, et al. Among authors: ambrosiadis ja.
Z Lebensm Unters Forsch. 1995;200(1):47-51. doi: 10.1007/BF01192907.
Z Lebensm Unters Forsch. 1995.
PMID: 7732733
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