Effect of white and red grape pomace on dry-cured sausages containing additives
- DOI
- 10.1177/10820132261461428
- Published
- 2026-06-18
- Container
- Food Science and Technology International
- Publisher
- SAGE Publications
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261461428,
title = {Effect of white and red grape pomace on dry-cured sausages containing additives},
author = {Ana Isabel Carrapiso and Miriam Sánchez-Ordóñez and Jonathan Delgado-Adámez and María Jesús Martín-Mateos and María Rosario Ramírez-Bernabé},
year = {2026},
journal = {Food Science and Technology International},
doi = {10.1177/10820132261461428},
url = {https://doi.org/10.1177/10820132261461428}
}RIS
TY - JOUR TI - Effect of white and red grape pomace on dry-cured sausages containing additives AU - Ana Isabel Carrapiso AU - Miriam Sánchez-Ordóñez AU - Jonathan Delgado-Adámez AU - María Jesús Martín-Mateos AU - María Rosario Ramírez-Bernabé PY - 2026 JO - Food Science and Technology International DO - 10.1177/10820132261461428 UR - https://doi.org/10.1177/10820132261461428 ER -
APA
Carrapiso, A. I., Sánchez-Ordóñez, M., Delgado-Adámez, J., Martín-Mateos, M. J., & Ramírez-Bernabé, M. R. (2026). Effect of white and red grape pomace on dry-cured sausages containing additives. Food Science and Technology International. https://doi.org/10.1177/10820132261461428
Source records
- crossref · retrieved 2026-09-26T17:11:47.223Z