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oai:docta.ucm.es:20.500.14352/992162025-03-18T15:29:28Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Montúfar, Karen author Dublán, Octavio author Santos Arnaiz, Carlos author Selgas Cortecero, María Dolores author Fernández León, María Fernanda author 2020 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. 0179-2415 https://hdl.handle.net/20.500.14352/99216 https://english.fleischwirtschaft.de/service/epaper-FLEISCHWIRTSCHAFT-international-3_2020/ Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients