Santos, S., Revilla Martín, I., Hernández Jiménez, M., & Vivar Quintana, A. M. (2022). The effects of the progressive replacement of meat with texturized pea protein in low-fat Frankfurters made with olive oil.
Citación estilo ChicagoSantos, Sergio, Isabel Revilla Martín, Miriam Hernández Jiménez, y Ana María Vivar Quintana. The Effects of the Progressive Replacement of Meat With Texturized Pea Protein in Low-fat Frankfurters Made With Olive Oil. 2022.
Cita MLASantos, Sergio, Isabel Revilla Martín, Miriam Hernández Jiménez, y Ana María Vivar Quintana. The Effects of the Progressive Replacement of Meat With Texturized Pea Protein in Low-fat Frankfurters Made With Olive Oil. 2022.
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