Published in
Elsevier, Current Opinion in Food Science, (40), p. 20-25, 2021
DOI: 10.1016/j.cofs.2020.05.005
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Journal article published in 2021 by
Patricia Gullón,
Gonzalo Astray,
Beatriz Gullón,
Daniel Franco,
Paulo Cezar Bastianello Campagnol,
José M. Lorenzo 
This paper was not found in any repository, but could be made available legally by the author.
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