Inulin as fat substitute in low fat, dry fermented sausages

  1. Mendoza, E.
  2. Garcı́a, M.L.
  3. Casas, C.
  4. Selgas, M.D.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2001

Volumen: 57

Número: 4

Pages: 387-393

Type: Article

DOI: 10.1016/S0309-1740(00)00116-9 GOOGLE SCHOLAR
La source de données: Scopus