Consumer acceptance

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doc icon DUGiDocs 8 setembre 2014 Fat and salt reduction and substitution in small-caliber non-acid fermented sausages Mora Gallego, Héctor
out url icon Recercat Fat and salt reduction and substitution in small-caliber non-acid fermented sausages Mora Gallego, Héctor
out url icon DUGiDocs 17 desembre 2025 Optimising high moisture extrusion of alternative proteins for the development of meat-like textures: bridging technology and consumer expectations Barnés Calle, Clara
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