Orange fibre as potential functional ingredient for dry-cured sausages

Author: Fernández-López Juana   Viuda-Martos Manuel   Sendra Esther   Sayas-Barberá Estrella   Navarro Casilda   Pérez-Alvarez José  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.226, Iss.1-2, 2007-11, pp. : 1-6

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content