Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage)
S. C. Rocco Elizabeth Aparecida Ferraz da Silva Torres; Elisa Tieko Okani; Maria Elisabeth Machado Pinto e Silva; IFT Annual Meeting (1999 Chicago)
Technical program : book of abstracts Chicago : Institute of Food Technologist, 1999
Chicago Institute of Food Technologist 1999
Localização:
FSP - Faculdade de Saúde Pública
(HNT-29/1999 ) e outros locais(Acessar)