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

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

89

Citations

33

References

2010

Year

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

Fatty Acid ProfilesFood AnalysisInulin-enriched SausagesFood EngineeringFood ProcessingOlive OilFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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