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.

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DOI: 10.3390/FOODS12163118 GOOGLE SCHOLAR lock_openOpen Access editor