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About this Agricultural and Biological Sciences article
Utilisation of Protein Fractions from Porcine Spleen as Technofunctional Ingredients in Emulsified Cooked Meat Sausages by Toldrà, Mònica; Parés, Dolors; Saguer, Elena; Carretero, Carmen is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Toldrà, Mònica; Parés, Dolors; Saguer, Elena; Carretero, Carmen
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)
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