Partial substitution of pork fat with canola oil in Toscana sausage-Reference-Cited by-同舟云学术

Partial substitution of pork fat with canola oil in Toscana sausage

Published:2017-12 Issue: Volume:44 Page:2-8
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Monteiro G.M.,Souza X.R.,Costa D.P.B.,Faria P.B.,Vicente J.

Funder

Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

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3. Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola;Backes;Semina: Ciências Agrárias, Londrina,2013

4. Aspectos comparativos entre carnes segundo a composição de ácidos graxos e teor de colesterol;Bragagnolo,2002

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