The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages-Reference-Cited by-同舟云学术

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

Published:2011-05 Issue:1 Volume:88 Page:189-197
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Beriain M.J.,Gómez I.,Petri E.,Insausti K.,Sarriés M.V.

Publisher

Elsevier BV

Subject

Food Science

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