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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2020

Alea: 100

Zenbakia: 13

Orrialdeak: 4968-4977

Mota: Artikulua

DOI: 10.1002/JSFA.10560 GOOGLE SCHOLAR
Datuen iturria: Scopus