The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

  1. Revilla, I.
  2. Santos, S.
  3. Hernández-Jiménez, M.
  4. Vivar-Quintana, A.M.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 7

Art: Artikel

DOI: 10.3390/FOODS11070923 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus