Inclusion of Seaweeds as Healthy Approach to Formulate New Low-Salt Meat Products

AuthID
 P-017-VA6
6
Author(s)
Gullón P.
·
Astray G.
·
Franco D.
·
Campagnol P.C.B.
·
Lorenzo J.M.
Tipo de Documento
Review
Year published
2021
Publicado
in Current Opinion in Food Science, ISSN: 22147993
Volume: 40, Páginas: 20-25 (5)
Indexing
Scopus®
Crossref®61
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85086571827
Source Identifiers
ISSN: 22147993
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