Article Versions Notes

Cerón-Guevara MI, Rangel-Vargas E, Lorenzo JM, Bermúdez R, Pateiro M, Rodríguez JA, Sánchez-Ortega I, Santos EM. Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour. Foods. 2020; 9(6):760. https://doi.org/10.3390/foods9060760

Cerón-Guevara, Magdalena I., Esmeralda Rangel-Vargas, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega, and Eva M. Santos. 2020. "Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour" Foods 9, no. 6: 760. https://doi.org/10.3390/foods9060760

Cerón-Guevara, M. I., Rangel-Vargas, E., Lorenzo, J. M., Bermúdez, R., Pateiro, M., Rodríguez, J. A., Sánchez-Ortega, I., & Santos, E. M. (2020). Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour. Foods, 9(6), 760. https://doi.org/10.3390/foods9060760