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The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages |
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| Authors: | Beriain M J Gómez I Petri E Insausti K Sarriés M V |
| Affiliation: | Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Pamplona 31006, Spain. mjberiain@unavarra.es |
| Abstract: | |
| Keywords: | Low-sodium chloride Sausages Inulin Olive oil Alginate |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |