« Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 42, no. 1 (juin 15, 2018): 61–76. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1182.