Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages-Reference-Cited by-同舟云学术

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Published:2019-03 Issue: Volume:149 Page:141-148
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

da Silva Suelem Lima,Amaral Júlia Tomazzetti,Ribeiro Marcely,Sebastião Elen Endler,Vargas Carlos,de Lima Franzen Felipe,Schneider Gabrielle,Lorenzo José Manuel,Fries Leadir Lucy Martins,Cichoski Alexandre José,Campagnol Paulo Cezar Bastianello

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CYTED

Publisher

Elsevier BV

Subject

Food Science

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