Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

  1. Tarjuelo, L.
  2. Rabadán, A.
  3. Álvarez-Ortí, M.
  4. Pardo-Giménez, A.
  5. Pardo, J.E.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 16

Tipus: Article

DOI: 10.3390/FOODS12163118 GOOGLE SCHOLAR lock_openAccés obert editor