Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

  1. do Nacimento, R.
  2. Vidal, V.A.S.
  3. de Souza Paglarini, C.
  4. Munekata, P.E.S.
  5. Lorenzo, J.M.
  6. Barros, J.C.
  7. Cristianini, M.
  8. Pollonio, M.A.R.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Any de publicació: 2024

Volum: 104

Número: 2

Pàgines: 1207-1212

Tipus: Article

DOI: 10.1002/JSFA.13003 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus