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Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish "chorizo" sausages.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 11, p. N.PAG, doi. 10.1111/jfpp.13817
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- Article
Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.
- Published in:
- Marine Drugs, 2017, v. 15, n. 11, p. 360, doi. 10.3390/md15110360
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- Publication type:
- Article