Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
- Marti-Quijal, F.J.
- Zamuz, S.
- Tomašević, I.
- Gómez, B.
- Rocchetti, G.
- Lucini, L.
- Remize, F.
- Barba, F.J.
- Lorenzo, J.M.
Revista:
LWT
ISSN: 0023-6438
Ano de publicación: 2019
Volume: 110
Páxinas: 316-323
Tipo: Artigo
