The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages
- Beriain, M.J.
- Gómez, I.
- Petri, E.
- Insausti, K.
- Sarriés, M.V.
ISSN: 0309-1740
Year of publication: 2011
Volume: 88
Issue: 1
Pages: 189-197
Type: Article
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