Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

  1. López-López, I.
  2. Bastida, S.
  3. Ruiz-Capillas, C.
  4. Bravo, L.
  5. Larrea, M.T.
  6. Sánchez-Muniz, F.
  7. Cofrades, S.
  8. Jiménez-Colmenero, F.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2009

Alea: 83

Zenbakia: 3

Orrialdeak: 492-498

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2009.06.031 GOOGLE SCHOLAR
Datuen iturria: Scopus