This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria, Journal of Food Processing and Preservation, June 2015, Wiley,
DOI: 10.1111/jfpp.12513.
You can read the full text:
The following have contributed to this page
