Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

Bellucci, Elisa Rafaela Bonadio; Barretto, Tiago Luís; Rodriguez, José Manuel Lorenzo; Bis-Souza, Camila Vespúcio; Barba, Francisco Jose; Barretto, Andrea Carla Da Silva

Scientia Agricola; v. 78 n. 3 (2021); e20190211

Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz 2021-03-23

Acesso online