Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
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Artur J. Martins | J. Lorenzo | A. Vicente | L. Pastrana | M. Cerqueira | A. Martins | M. López-Pedrouso | D. Franco | C. Zapata | L. Purriños