Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients

Montúfar, KarenDublán, OctavioSantos Arnaiz, CarlosSelgas Cortecero, María DoloresFernández León, María Fernanda2024-02-052024-02-052020Montufar, 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, 66-70.0179-2415https://hdl.handle.net/20.500.14352/99216engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredientsjournal articlehttps://english.fleischwirtschaft.de/service/epaper-FLEISCHWIRTSCHAFT-international-3_2020/open access61Rainbow troutCooked meat sausagesCitrus fiberPolyunsaturated fatty acidTecnología de los alimentos3309 Tecnología de Los Alimentos