| Visualitzacions | |
|---|---|
| Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages | 7 |
| gener 2024 | febrer 2024 | març 2024 | abril 2024 | maig 2024 | juny 2024 | juliol 2024 | |
|---|---|---|---|---|---|---|---|
| Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages | 0 | 0 | 0 | 0 | 0 | 0 | 7 |
| Visualitzacions | |
|---|---|
| artconlli_2021_vila_anna_fat_reduction_fuet_acceptability.pdf | 2 |
| Visualitzacions | |
|---|---|
| Estats Units | 6 |
| Visualitzacions | |
|---|---|
| Oakland | 5 |
| Mountain View | 1 |