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eNauka >  Results >  Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
Title: Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
Authors: Marti-Quijal, Francisco J.; Zamuz, Sol; Tomašević, Igor  ; Gomez, Belen; Rocchetti, Gabriele; Lucini, Luigi; Remize, Fabienne; Barba, Francisco J.; Lorenzo, José M.
Issue Date: 2019
Publication: LWT-Food Science and Technology
ISSN: 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier
Publisher: Elsevier Science Bv, Amsterdam
Type: Article
Collation: vol. 110 str. 316-323
DOI: 10.1016/j.lwt.2019.04.097
WoS-ID: 000471736200041
Scopus-ID: 2-s2.0-85065397566
URI: http://aspace.agrif.bg.ac.rs/handle/123456789/5101
https://enauka.gov.rs/handle/123456789/396533
Project: FEDER INTERCONECTAEuropean Union (EU) [ITC-20151395]
CYTED [116RT0503]
EU Commission by the BBI-JU through the H2020 Project AQUABIOPROFIT 'Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements' [790956]
M-category: 
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