Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products
Language: English
Page range: 33 - 42
Submitted on: Nov 10, 2021
Accepted on: Mar 10, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2022 Karla Vanessa Maillard-Berdeja, Edith Ponce-Alquicira, Beatriz S. Schettinobermúdez, M. Lourdes Perez-Chabela, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.