Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Júlia Tomazzetti Amaral"'
Autor:
Gabrielle Schneider, Elen Endler Sebastião, Júlia Tomazzetti Amaral, José M. Lorenzo, Carlos Vargas, Marcely Ribeiro, Suelem Lima da Silva, Paulo Cezar Bastianello Campagnol, Felipe de Lima Franzen, Leadir Lucy Martins Fries, Alexandre José Cichoski
Publikováno v:
Meat Science. 149:141-148
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ba52b617cda334be29d11ff3e895d7f
https://doi.org/10.1016/j.meatsci.2018.11.020
https://doi.org/10.1016/j.meatsci.2018.11.020
Autor:
Suelem Lima, da Silva, Júlia Tomazzetti, Amaral, Marcely, Ribeiro, Elen Endler, Sebastião, Carlos, Vargas, Felipe, de Lima Franzen, Gabrielle, Schneider, José Manuel, Lorenzo, Leadir Lucy Martins, Fries, Alexandre José, Cichoski, Paulo Cezar Bastianello, Campagnol
Publikováno v:
Meat Science. 151:98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::109133e96e25b15d399ace70c9fb7d81
https://doi.org/10.1016/j.meatsci.2019.01.012
https://doi.org/10.1016/j.meatsci.2019.01.012