2026-08-20T02:11:18Zhttps://docta.ucm.es/rest/oai/request

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

Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients Montúfar, Karen Dublán, Octavio Santos Arnaiz, Carlos Selgas Cortecero, María Dolores Fernández León, María Fernanda 2024-02-05T19:36:40Z 2024-02-05T19:36:40Z 2020 journal article 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/ eng http://creativecommons.org/licenses/by/4.0/ open access Attribution 4.0 International