Development of a ready-to-eat cooked meat productinvestigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
- K. Montúfar
- C. Santos
- O. Dublán
- M.D. Selgas
- M.F. Fernández-León
Zeitschrift:
Fleischwirtschaft international: journal for meat production and meat processing
ISSN: 0179-2415
Datum der Publikation: 2020
Nummer: 3
Seiten: 66-70
Art: Artikel