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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
1ST INTERNATIONAL ELECTRONIC CONFERENCE ON FOOD SCIENCE AND FUNCTIONAL FOODS
Innovaciones en Productos Alimentarios 2020
RDF description of Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts - http://research.umh.es/vivo/pub/comunicacion/219348