Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

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

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 15

Art: Artikel

DOI: 10.3390/FOODS11152313 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus