The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

  1. Beriain, M.J.
  2. Gómez, I.
  3. Petri, E.
  4. Insausti, K.
  5. Sarriés, M.V.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2011

Alea: 88

Zenbakia: 1

Orrialdeak: 189-197

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2010.12.024 GOOGLE SCHOLAR
Datuen iturria: Scopus