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    Partial Substitution of Pork Fat with Beeswax Oleogels for Improving the Nutritional Value of Dry Fermented Sausages

    Partial Substitution of Pork Fat with Beeswax Oleogels for Improving the Nutritional Value of Dry Fermented Sausages by Simona PERȚA-CRIȘAN, Florentina-Daniela MUNTEANU, Iolanda TOLAN, Bianca-Denisa CHEREJI, Dumitru CONDRAT, Lucian COPOLOVICI, Claudiu-Ștefan URSACHI

    Published 2025-05-01
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