Physicochemical properties of low sodium goat kafta-Reference-Cited by-同舟云学术

Physicochemical properties of low sodium goat kafta

Published:2017-03 Issue: Volume:76 Page:314-319
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Barbosa Phillipe T.,Santos Isabel C.V.,Ferreira Valquíria C.S.,Fragoso Sinara P.,Araújo Íris B.S.,Costa Ana C.V.,Araújo Luciares C.,Silva Fábio A.P.^ORCID

Funder

Federal Rural University of Pernambuco and the Center for Humanities

Social and Agrarian Sciences, Federal University of Paraiba

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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3. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004

4. Official methods of analysis;AOAC. Association of Official Analytical Chemists,2005

5. Disminución del contenido de sódio em produtos carnicos;Arboix;Eurocarne,1997

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