Partial replacement of pork fat by Echium...

Journal of the Science of Food and Agriculture 2019 / 10

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

Pires, Manoela Alves, Santos, Isabela Rodrigues, Barros, Julliane Carvalho, Carnauba, Gabriela, Carvalho, Francisco Allan Leandro, Trindade, Marco Antonio
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Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10070
Date:
October, 2019
File:
PDF, 512 KB
2019
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