Reduced-fat bologna sausages with improved lipid fraction.
Berasategi I, García-Íñiguez de Ciriano M, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D.
Berasategi I, et al. Among authors: cavero ry.
J Sci Food Agric. 2014 Mar 15;94(4):744-51. doi: 10.1002/jsfa.6409. Epub 2013 Oct 13.
J Sci Food Agric. 2014.
PMID: 24105447