Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
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| Description | scientific article published on August 3, 2012 |
| Author/s |
author: Iñigo Navarro-Blasco Iciar Astiasarán Diana Ansorena |
| Publication date | August 3, 2012 |
| Language | English |
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| Wikipedia link | |
| Access work |
https://dadun.unav.edu/bitstream/10171/36201/1/Mikel%20calcio.pdf |
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| Missing/wrong data? | Edit Wikidata item |