1,987
Views
4
CrossRef citations to date
0
Altmetric
Research Article

Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

Efecto de la reducción de la grasa de cerdo y su sustitución por proteína de guisante texturizada sobre la aceptabilidad y características sensoriales de salchichas curadas fermentadas

, , &
Pages 429-439 | Received 07 Oct 2020, Accepted 27 Mar 2021, Published online: 05 May 2021

References