Publications in collaboration with researchers from Universidade Federal do Vale do São Francisco (2)

2020

  1. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

    LWT, Vol. 122

  2. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

    Food Research International, Vol. 136