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| Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages | 7 |
| January 2024 | February 2024 | March 2024 | April 2024 | May 2024 | June 2024 | July 2024 | |
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| 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 |
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| artconlli_2021_vila_anna_fat_reduction_fuet_acceptability.pdf | 2 |
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| United States | 6 |
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| Oakland | 5 |
| Mountain View | 1 |