Ornela Annicharico Cuesta, Clemente Granados Conde, Rodrigo Ortega-Toro
      Mechanical and sensorial analysis of meat emulsion with incorporation of dietary fibres
      Contemporary Engineering Sciences, Vol. 11, 2018, no. 72, 3549-3556
      https://doi.org/10.12988/ces.2018.85237

Copyright © 2018 Ornela Annicharico Cuesta, Clemente Granados Conde and Rodrigo Ortega-Toro. 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.