Published in
Wiley, Journal of the Science of Food and Agriculture
DOI: 10.1002/jsfa.9595
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A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
Journal article published in 2019 by
Francisco J. Marti‐Quijal 
,
Sol Zamuz,
Igor Tomašević ,
Gabriele Rocchetti,
Luigi Lucini ,
Krystian Marszałek,
Francisco J. Barba ,
José M. Lorenzo
,
Sol Zamuz,
Igor Tomašević ,
Gabriele Rocchetti,
Luigi Lucini ,
Krystian Marszałek,
Francisco J. Barba ,
José M. Lorenzo
This paper was not found in any repository, but could be made available legally by the author.
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