Universidade Federal de Santa Maria-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2021

  1. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  2. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45