| Visualizaciones | |
|---|---|
| Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages | 7 |
| enero 2024 | febrero 2024 | marzo 2024 | abril 2024 | mayo 2024 | junio 2024 | julio 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 |
| Visualizaciones | |
|---|---|
| artconlli_2021_vila_anna_fat_reduction_fuet_acceptability.pdf | 2 |
| Visualizaciones | |
|---|---|
| Estados Unidos | 6 |
| Visualizaciones | |
|---|---|
| Oakland | 5 |
| Mountain View | 1 |