Facultade de Ciencias
Centre
Universidade Federal do Vale do São Francisco
Petrolina, BrasilPublications en collaboration avec des chercheurs de Universidade Federal do Vale do São Francisco (2)
2020
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Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
LWT, Vol. 122
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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