A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
- Marti-Quijal, F.J.
- Zamuz, S.
- Tomašević, I.
- Rocchetti, G.
- Lucini, L.
- Marszałek, K.
- Barba, F.J.
- Lorenzo, J.M.
ISSN: 1097-0010, 0022-5142
Datum der Publikation: 2019
Ausgabe: 99
Nummer: 7
Seiten: 3672-3680
Art: Artikel