Evaluation of mortadella formulated with carbon monoxide-treated porcine blood-Reference-Cited by-同舟云学术

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Published:2014-06 Issue:2 Volume:97 Page:164-173
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pereira A.D.,Gomide L.A.M.,Cecon P.R.,Fontes E.A.F.,Fontes P.R.,Ramos E.M.,Vidigal J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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3. Cereal laboratory methods;AMERICAN ASSOCIATION OF CEREAL CHEMISTRY—A. A. C. C.,1962

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5. Incorporation of blood proteins into sausage;Caldironi;Journal of Food Science,1982

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