The effect of sodium reduction and the use of herbs and...

Food Science and Technology (Campinas) 2012 / 05 Vol. 32; Iss. 2

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

Carraro, Carla Ivone, Machado, Roberta, Espindola, Viviane, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues
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Volume:
32
Journal:
Food Science and Technology
DOI:
10.1590/S0101-20612012005000051
Date:
May, 2012
File:
PDF, 285 KB
2012
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