✦ LIBER ✦
Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
✍ Scribed by Mikel García-Íñiguez de Ciriano; Izaskun Berasategi; Íñigo Navarro-Blasco; Iciar Astiasarán; Diana Ansorena
- Book ID
- 112135421
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 117 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0022-5142
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