Diofanor Acevedo Correa, Piedad Margarita Montero Castillo, Raul Jose Martelo
      Effect of the fat substitution on the rheological properties of fermented meat emulsions
      Contemporary Engineering Sciences, Vol. 11, 2018, no. 13, 619-627
      https://doi.org/10.12988/ces.2018.8252

Copyright © 2018 Diofanor Acevedo Correa, Piedad Margarita Montero Castillo and Raul Jose Martelo. This article is distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.