Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach.
Gabriele RocchettiMirian PateiroPaulo Cb CampagnolFrancisco J BarbaIgor TomasevicDomenico MontesanoChristophe El-NakhelJosé Manuel Lorenzo RodriguezPublished in: Journal of the science of food and agriculture (2020)
Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry.
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