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.
Zeitschrift:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Datum der Publikation: 2019

Ausgabe: 43

Nummer: 5

Art: Artikel

DOI: 10.1111/JFPP.13940 GOOGLE SCHOLAR
Datenquelle: Scopus