Author:
Auriema Bruna E.,Correa Fernando J.,Silva Ramon,Soares Paula Thaís S.,Lima Aloizio L.,Vidal Vitor André S.,Raices Renata S.L.,Pollonio Marise A.R.,Luchese Rosa H.,Esmerino Erick A.,Mathias Simone P.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
National Council for Scientific and Technological Development
Carlos Chagas Filho Foundation for Research Support of Rio de Janeiro State
Reference56 articles.
1. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters;Alejandre;Food Research International,2019
2. Production of healthier bologna type sausages using pork skin and green banana flour as fat replacers;Alves;Meat Science,2016
3. AOAC (2019a). Determination of moisture content (Method 925.45), ash (Method 923.03), protein (Method 960.52), fat (Method 963.15) content. In: Official methods of analysis (21st ed). Rockville,MD, USA: Association of Official Analytical Chemists.
4. AOAC (2019b). Determination of pH (Method 981.12). Official methods of analysis (21st ed.). Rockville, MD, USA: Association of Official Analytical Chemists.
5. Quality of low-fat chicken sausages with added chicken feet collagen;Araújo;Poultry Science,2019
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献