Reduced-fat bologna sausages with improved lipid fraction

  1. Berasategi, I.
  2. García-Íñiguez de Ciriano, M.
  3. Navarro-Blasco, I.
  4. Calvo, M.I.
  5. Cavero, R.Y.
  6. Astiasarán, I.
  7. Ansorena, D.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142,  1097-0010

Année de publication: 2014

Volumen: 94

Número: 4

Pages: 744-751

Type: Article

DOI: 10.1002/JSFA.6409 GOOGLE SCHOLAR
La source de données: Scopus