Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

1. Vargas-Ramella, M.
2. Lorenzo, J.M.
3. Zamuz, S.
4. Montes, L.
5. Santos López, E.M.
6. Moreira, R.
7. Franco, D.

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DOI: 10.1016/J.LWT.2022.113522 GOOGLE SCHOLAR lock_openAcceso aberto editor

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Fonte de datos: Scopus