Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
Manoela Alves Pires Isabela Rodrigues dos Santos; Julliane Carvalho Barros; Marco Antonio Trindade
LWT - Food Science and Technology Amsterdam : Elsevier BV v. 109, p. 47-54, July 2019Amsterdam 2019
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2019 Eff )(Acessar)