Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified...

Journal of Food Quality 2015 / 06 Vol. 38; Iss. 3

Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties

Câmara, Ana Karoline Ferreira Ignácio, Pollonio, Marise Aparecida Rodrigues
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
38
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12136
Date:
June, 2015
File:
PDF, 718 KB
english, 2015
Conversion to is in progress
Conversion to is failed