Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile
Autor: | Seibt, Ana Carolina Mendes Dias, Nerhing, Priscila, Pinton, Mariana Basso, Santos, Suelen Priscila, Leães, Yasmim Sena Vaz, De Oliveira, Fernanda De Candido, Robalo, Silvino Sasso, Casarin, Bianca Campos, Dos Santos, Bibiana Alves, Barin, Juliano Smanioto, Wagner, Roger, De Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello, Cichoski, Alexandre José |
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Zdroj: | In Meat Science March 2024 209 |
Databáze: | ScienceDirect |
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