Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

1. Rocchetti, G.
2. Pateiro, M.
3. Campagnol, P.C.B.
4. Barba, F.J.
5. Tomasevic, I.
6. Montesano, D.
7. Lucini, L.
8. Lorenzo, J.M.