The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
| Autor: | Pires, Manoela Alves, Munekata, Paulo Eduardo Sichetti, Baldin, Juliana Cristina, Rocha, Yana Jorge Polizer, Carvalho, Larissa Tatero, dos Santos, Isabela Rodrigues, Barros, Julliane Carvalho, Trindade, Marco Antonio |
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| Zdroj: | In Food Structure October 2017 14:1-7 |
| Databáze: | ScienceDirect |
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