Quality parameters of frankfurter-type sausages with...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 6

Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

Sousa, Samara C., Fragoso, Sinara P., Penna, Cristiane R.A., Arcanjo, Narciza M.O., Silva, Fábio A.P., Ferreira, Valquíria C.S., Barreto, Maria D.S., Araújo, Íris B.S.
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.06.034
Date:
June, 2016
File:
PDF, 289 KB
english, 2016
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