A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

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