Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics
- Franco, D.
- Martins, A.J.
- López-Pedrouso, M.
- Purriños, L.
- Cerqueira, M.A.
- Vicente, A.A.
- Pastrana, L.M.
- Zapata, C.
- Lorenzo, J.M.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2019
Ausgabe: 8
Nummer: 9
Art: Artikel
