Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
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2020
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Montufar, K., Santos, C., Dublan, O., Selgas, M.D. and Fernández-León, M.F. (2020).Development of a ready-to-eat meat product. Investigations on rainbow trout (Oncorhynchus mykiss) meat and citrus fiber as functional ingredients. Fleischwirtschaft International, 3, 66-70.