„Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf“ (2018) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 42(1), S. 61–76. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1182 (Zugegriffen: 2 November 2026).