Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

1. Marti-Quijal, F.J.
2. Zamuz, S.
3. Tomašević, I.
4. Gómez, B.
5. Rocchetti, G.
6. Lucini, L.
7. Remize, F.
8. Barba, F.J.
9. Lorenzo, J.M.