Article Versions Notes

Franco D, Martins AJ, López-Pedrouso M, Purriños L, Cerqueira MA, Vicente AA, Pastrana LM, Zapata C, Lorenzo JM. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Foods. 2019; 8(9):366. https://doi.org/10.3390/foods8090366

Franco, Daniel, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata, and José M. Lorenzo. 2019. "Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics" Foods 8, no. 9: 366. https://doi.org/10.3390/foods8090366

Franco, D., Martins, A. J., López-Pedrouso, M., Purriños, L., Cerqueira, M. A., Vicente, A. A., Pastrana, L. M., Zapata, C., & Lorenzo, J. M. (2019). Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Foods, 8(9), 366. https://doi.org/10.3390/foods8090366