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Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

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https://hal.univ-reunion.fr/hal-02172524
Contributor : Fabienne Remize <>
Submitted on : Wednesday, July 3, 2019 - 8:21:41 PM
Last modification on : Tuesday, March 17, 2020 - 2:31:30 AM

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Francisco Marti-Quijal, Sol Zamuz, Igor Tomašević, Belen Gómez, Gabriele Rocchetti, et al.. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. LWT - Food Science and Technology, Elsevier, 2019, 110, pp.316-323. ⟨10.1016/j.lwt.2019.04.097⟩. ⟨hal-02172524⟩

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