The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
Manoela Alves Pires Paulo Eduardo Sichetti Munekata; Juliana Cristina Baldin; Yana Jorge Polizer Rocha; Larissa Tátero Carvalho; Isabela Rodrigues dos Santos; Julliane Carvalho Barros; Marco Antonio Trindade
Food Structure Amsterdam v. 14, p. 1-7, 2017Amsterdam 2017
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2017 Eff )(Acessar)