A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
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| Description | scientific article published on 27 February 2019 |
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author: Francisco J. Barba Igor Tomasevic Krystian Marszałek Francisco J Martí-Quijal Luigi Lucini |
| Publication date | February 27, 2019 |
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