Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleInfluence of the addition of different origin sources of protein on meat products sensory acceptance.AuthorsZamuz, Sol; Purriños, Laura; Galvez, Fernando; Zdolec, Nevijo; Muchenje, Voster; Barba, Francisco J.; Lorenzo, José M.PublicationJournal of Food Processing & Preservation, 2019, Vol 43, Issue 5, pN.PAGISSN0145-8892Publication typeArticleDOI10.1111/jfpp.13940