Technological and Sensory Properties of Calcium-Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

  1. Soto, A.M.
  2. Garcia, M.L.
  3. Selgas, M.D.
Revue:
Journal of Food Quality

ISSN: 1745-4557,  0146-9428

Année de publication: 2016

Volumen: 39

Número: 5

Pages: 476-486

Type: Article

DOI: 10.1111/JFQ.12223 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus