The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf. AUDJG - Food Technology [Internet]. 15 juin 2015 [cité 2 nov. 2026];39(1):58-69. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1561