![](/img/cover-not-exists.png)
Influence of the addition of different origin sources of protein on meat products sensory acceptance
Zamuz, Sol, Purriños, Laura, Galvez, Fernando, Zdolec, Nevijo, Muchenje, Voster, Barba, Francisco J., Lorenzo, José M.Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13940
Date:
April, 2019
File:
PDF, 970 KB
english, 2019