Influence of the addition of different origin sources of protein on meat products sensory acceptance

  1. Zamuz, S.
  2. Purriños, L.
  3. Galvez, F.
  4. Zdolec, N.
  5. Muchenje, V.
  6. Barba, F.J.
  7. Lorenzo, J.M.
Revista:
Journal of Food Processing and Preservation

ISSN: 1745-4549 0145-8892

Ano de publicación: 2019

Volume: 43

Número: 5

Tipo: Artigo

DOI: 10.1111/JFPP.13940 GOOGLE SCHOLAR