Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

  1. Fernández-Diez, A.
  2. Caro, I.
  3. Castro, A.
  4. Salvá, B.K.
  5. Ramos, D.D.
  6. Mateo, J.
Aldizkaria:
Journal of Food Science

ISSN: 1750-3841,  0022-1147

Argitalpen urtea: 2016

Alea: 81

Zenbakia: 8

Orrialdeak: C1891-C1898

Mota: Artikulua

DOI: 10.1111/1750-3841.13393 GOOGLE SCHOLAR
Datuen iturria: Scopus