Franco Ruiz, D., Martins, A. J., López-Pedrouso, M., Purriños Pérez, L., Cerqueira, M. A., Vicente, A. A., . . . Lorenzo Rodríguez, J. M. (2019). Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics.
Citación estilo ChicagoFranco Ruiz, Daniel, Artur J. Martins, María López-Pedrouso, Laura Purriños Pérez, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, José Carlos Zapata Babío, y José Manuel Lorenzo Rodríguez. Strategy Towards Replacing Pork Backfat With a Linseed Oleogel in Frankfurter Sausages and Its Evaluation On Physicochemical, Nutritional, and Sensory Characteristics. 2019.
Cita MLAFranco Ruiz, Daniel, et al. Strategy Towards Replacing Pork Backfat With a Linseed Oleogel in Frankfurter Sausages and Its Evaluation On Physicochemical, Nutritional, and Sensory Characteristics. 2019.