Strategy Towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

AuthID
 P-00R-3B4
9
Author(s)
Franco, D
·
Lopez Pedrouso, M
·
Purrinos, L
·
Zapata, C
·
Lorenzo, JM
Document Type
Article
Year published
2019
Published
in FOODS, ISSN: 2304-8158
Volume: 8, Issue: 9, Pages: 366 (12)
Indexing
Wos®
Scopus®
Crossref®73
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85072288290
Wos: WOS:000487655600040
Source Identifiers
ISSN: 2304-8158
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