Use of turkey meat affected by white striping myopathy for the development of low-fat cooked sausage enriched with chitosan

  1. Carvalho, L.T.
  2. Lorenzo, J.M.
  3. de Carvalho, F.A.L.
  4. Bellucci, E.R.B.
  5. Trindade, M.A.
  6. Domínguez, R.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2020

Volum: 9

Número: 12

Tipus: Article

DOI: 10.3390/FOODS9121866 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus