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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2024

Alea: 104

Zenbakia: 2

Orrialdeak: 1207-1212

Mota: Artikulua

DOI: 10.1002/JSFA.13003 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus