Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

1. Tarjuelo, L.
2. Pardo, J.E.
3. Álvarez-Ortí, M.
4. Pardo-Giménez, A.
5. Millán, C.
6. Rabadán, A.

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DOI: 10.3390/NU14153106 GOOGLE SCHOLAR lock_openOpen access editor

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