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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2011

Volumen: 88

Número: 1

Pages: 189-197

Type: Article

DOI: 10.1016/J.MEATSCI.2010.12.024 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus