Physicochemical characteristics and sensory acceptability...

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

BIS, Camila Vespúcio, BARRETTO, Tiago Luis, HENCK, Jenifer Mayara Monari, MATHIAS, Jéssica Carolina, OLIVEIRA, Luana Sanches, BARRETTO, Andrea Carla da Silva
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Volume:
36
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457X.0056
Date:
May, 2016
File:
PDF, 682 KB
english, 2016
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