Technological and sensory properties of hamburgers enriched with calcium study of the in Vitro bioavailability

  1. Soto, A.M.
  2. García, M.L.
  3. Selgas, M.D.
Aldizkaria:
Italian Journal of Food Science

ISSN: 1120-1770

Argitalpen urtea: 2015

Alea: 27

Zenbakia: 1

Orrialdeak: 40-49

Mota: Artikulua

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Datuen iturria: Scopus