Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
| Autor: | Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, dos Santos, Mirian, Coimbra, Lorena O., Esmerino, Erick Almeida, Cruz, Adriano G., Pollonio, Marise Aparecida Rodrigues |
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| Zdroj: | In Food Research International June 2020 132 |
| Databáze: | ScienceDirect |
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