Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen
| Autor: | Sousa, Samara C., Fragoso, Sinara P., Penna, Cristiane R.A., Arcanjo, Narciza M.O., Silva, Fábio A.P., Ferreira, Valquíria C.S., Barreto, Maria D.S., Araújo, Íris B.S. |
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| Zdroj: | In LWT - Food Science and Technology March 2017 76 Part B:320-325 |
| Databáze: | ScienceDirect |
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