The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil
- Revilla, I.
- Santos, S.
- Hernández-Jiménez, M.
- Vivar-Quintana, A.M.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2022
Ausgabe: 11
Nummer: 7
Art: Artikel