Výsledky vyhledávání - "Bianca Muzzio"

Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability

Autor: Patricia Cerrutti, Lucas Marchetti, Alicia Noemi Califano, Bianca Muzzio, Silvina Cecilia Andres

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534 g of dry BNC/100 g batter) to low-lipid low-sodium meat emulsions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b598913a119eb0decd20783c3a71ff30
https://www.sciencedirect.com/science/article/pii/S2213329117300187

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