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.
Aldizkaria:
Nutrients

ISSN: 2072-6643

Argitalpen urtea: 2022

Alea: 14

Zenbakia: 15

Mota: Artikulua

DOI: 10.3390/NU14153106 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak