Understanding salt reduction in fat-reduced hot dog sausages network structure, emulsion stability and consumer acceptance
Isabela Rodrigues Letícia Aline Gonçalves; Francisco Allan Leandro de Carvalho; Manoela Alves Pires; Yana Jorge Polizer Rocha; Julliane Carvalho Barros; Larissa Tátero Carvalho; Marco Antonio Trindade
Food Science and Technology International London v. 26, n. 2, p. 123-131, mar. 2020London 2020
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2020 Und )(Acessar)
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