Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal.

Autor: do Santos Junior AC; Federal Institute of Espírito Santo Alegre Brazil., de Oliveira RF; North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil., Henry FDC; North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil., Maia Junior JA; North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil., Moulin MM; Federal Institute of Espírito Santo Alegre Brazil., Della Lucia SM; Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES) Alegre Brasil., Quirino CR; North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil., Martins MLL; North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil., Rampe MCC; North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2020 Sep 17; Vol. 8 (11), pp. 5953-5961. Date of Electronic Publication: 2020 Sep 17 (Print Publication: 2020).