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Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
| Naziv: | Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach | Autori: | Rocchetti, Gabriele; Pateiro, Mirian; Campagnol, Paulo C.B.; Barba, Francisco J.; Tomašević, Igor   ; Montesano, Domenico; Lucini, Luigi; Lorenzo, José M. |
Godina: | 2020 | Publikacija: | Journal of the Science of Food and Agriculture | ISSN: | 0022-5142 Journal of the Science of Food and Agriculture Pretraži identifikator |
Izdavač: | Wiley, Hoboken | Tip rezultata: | Naučni članak | Kolacija: | vol. 100 br. 13 str. 4968-4977 | DOI: | 10.1002/jsfa.10560 | WoS-ID: | 000545113900001 | Scopus-ID: | 2-s2.0-85087492550 | PMID: | 32484243 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/5256 https://enauka.gov.rs/handle/123456789/387176 |
Projekat: | CYTED [116RT0503] GAIN (Axencia Galega de Innovacion) [IN607A2019/01] |
M-kategorija: | 21M21 - Rad u vrhunskom međ. časopisu |
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