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pro vyhledávání: '"Yana Jp Rocha"'
Autor:
Leticia Aline Gonçalves, Julliane Carvalho Barros, Manoela Alves Pires, Marco Antonio Trindade, Yana Jp Rocha, Isabela Rodrigues, Larissa Tátero Carvalho, Francisco Allan Leandro de Carvalho
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat pr