Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

  1. Agregán, R.
  2. Franco, D.
  3. Carballo, J.
  4. Tomasevic, I.
  5. Barba, F.J.
  6. Gómez, B.
  7. Muchenje, V.
  8. Lorenzo, J.M.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2018

Volumen: 112

Pages: 400-411

Type: Article

DOI: 10.1016/J.FOODRES.2018.06.063 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus