Functional emulsion gels as pork back fat replacers in Bologna sausage-Reference-Cited by-同舟云学术

Functional emulsion gels as pork back fat replacers in Bologna sausage

Published:2019-04 Issue: Volume:20 Page:100105
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

de Souza Paglarini Camila,de Figueiredo Furtado Guilherme,Honório Alice Raissa,Mokarzel Letícia,da Silva Vidal Vitor Andre,Ribeiro Ana Paula Badan,Cunha Rosiane Lopes^ORCID,Pollonio Marise Aparecida Rodrigues

Funder

CNPq

CAPES

FAPESP

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

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