Vegetable proteins in cooked and/or fermented sausages.
D003296:Cooking; D005060:Europe; D005285:Fermentation; D005523:Food Supply / Q000191:economics; D006801:Humans; D008460:Meat; D008461:Meat Products; D009747:Nutritional Physiological Phenomena; D014674:Plant Proteins, Dietary; D013025:Glycine max
D014674:Plant Proteins, Dietary