Improving the lipid fraction of meat products by incorporation of bioactive compounds through gel systems
Keywords:
Tecnología de los alimentos
Valores nutritivos
Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Citation:
ALEJANDRE AMELA, Marta. “Improving the lipid fraction of meat products by incorporation of bioactive compounds through gel systems”. Ansorena, D. y Astiasarán, I. (dirs.). Tesis doctoral. Universidad de Navarra, Pamplona, 2019.
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