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M. L. García, E. Caceres and M. D. Selgas, “Utilisation of Fruit Fibres in Conventional and Reduced-Fat Cooked- Meat Sausages,” Journal of Food Science and Agricultural, Vol. 87, No. 4, 2007, pp. 624-631. doi:10.1002/jsfa.2753
- Listed: 25 July 2026 14 h 39 min
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M. L. García, E. Caceres and M. D. Selgas, “Utilisation of Fruit Fibres in Conventional and Reduced-Fat Cooked- Meat Sausages,” Journal of Food Science and Agricultural, Vol. 87, No. 4, 2007, pp. 624-631. doi:10.1002/jsfa.2753
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