Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Jéssica D. Baltar"'
Autor:
Denes K. A. Rosario, Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez, Carlos A. Conte-Junior
Publikováno v:
Foods, Vol 9, Iss 4, p 536 (2020)
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters
Externí odkaz:
https://doaj.org/article/7571ee989a5d40098fd7cff7848424a3
