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Wiley, International Journal of Food Science + Technology, 4(54), p. 1232-1239, 2018

DOI: 10.1111/ijfs.14047

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Persimmon ( Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

Journal article published in 2018 by Raquel Lucas‐González ORCID, Marika Pellegrini ORCID, Manuel Viuda‐Martos ORCID, José Ángel Pérez‐Álvarez ORCID, Juana Fernández‐López ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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