Natural colorants improved the physicochemical and sensorial properties of frozen brazilian sausage (Linguiça) with reduced nitrite

  1. Bellucci, E.R.B.
  2. Barretto, T.L.
  3. Rodriguez, J.M.L.
  4. Bis-Souza, C.V.
  5. Barba, F.J.
  6. Barretto, A.C.D.S.
Revista:
Scientia Agricola

ISSN: 1678-992X,  0103-9016

Any de publicació: 2020

Volum: 78

Número: 3

Tipus: Article

DOI: 10.1590/1678-992X-2019-0211 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus