Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

Publication date: Available online 1 June 2020Source: Current Opinion in Food ScienceAuthor(s): Patricia Gullón, Gonzalo Astray, Beatriz Gullón, Daniel Franco, Paulo Cezar Bastianello Campagnol, José M Lorenzo
Source: Current Opinion in Food Science - Category: Food Science Source Type: research