Enxeñaría química
Département
Universidade Federal de Mato Grosso
Cuiabá, BrasilPublications en collaboration avec des chercheurs de Universidade Federal de Mato Grosso (2)
2024
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Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212