Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

  1. Gullón, P.
  2. Astray, G.
  3. Gullón, B.
  4. Franco, D.
  5. Campagnol, P.C.B.
  6. Lorenzo, J.M.
Zeitschrift:
Current Opinion in Food Science

ISSN: 2214-7993

Datum der Publikation: 2021

Ausgabe: 40

Seiten: 20-25

Art: Rezension

DOI: 10.1016/J.COFS.2020.05.005 GOOGLE SCHOLAR
Datenquelle: Scopus