Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers-Reference-Cited by-同舟云学术

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Published:2016-11 Issue: Volume:121 Page:73-78
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Alves Larissa Aparecida Agostinho dos Santos,Lorenzo José Manuel,Gonçalves Carlos Antonio Alvarenga,Santos Bibiana Alves dos,Heck Rosane Teresinha,Cichoski Alexandre José,Campagnol Paulo Cezar Bastianello

Publisher

Elsevier BV

Subject

Food Science

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