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Application of a seasoning obtained from red grape pomace a..:
Ortega-Heras, Miriam
;
Villarroel, Esther
;
Mateos, Sara
...
CyTA - Journal of Food. 18 (2020) 1 - p. 122-131 , 2020
Link:
https://doi.org/10.1080/19476337.2019.1709558
RT Journal T1
Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_19476337.2019.1709558&Exemplar=1&LAN=DE A1 Ortega-Heras, Miriam A1 Villarroel, Esther A1 Mateos, Sara A1 García-Lomillo, Javier A1 Rovira, Jordi A1 González-Sanjosé, María Luisa PB Informa UK Limited YR 2020 SN 1947-6337 SN 1947-6345 JF CyTA - Journal of Food VO 18 IS 1 SP 122 OP 131 LK http://dx.doi.org/https://doi.org/10.1080/19476337.2019.1709558 DO https://doi.org/10.1080/19476337.2019.1709558 SF ELIB - SuUB Bremen
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