Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Author:

Alves Susana P.1,Alfaia Cristina M.1,Škrbić Biljana2,Ðurišić-Mladenović Natasa2,Fernandes Maria J.1,Bessa Rui J.B.1,Fraqueza Maria J.1ORCID

Affiliation:

1. CIISA; Faculty of Veterinary Medicine; University of Lisbon; Lisbon 1300-477 Portugal

2. Faculty of Technology; University of Novi Sad; Novi Sad Serbia

Funder

Ministry of Education, Science and Technology Development of the Republic of Serbia

Scientific Bilateral Agreements between Portugal and Republic of Serbia

Ministério da Agricultura, do Mar, do Ambiente e do Ordenamento do Território - IFAP

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. AHA 2014 American Heart Association Diet and lifestyle recommendations http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp

2. Comprehensive evaluation of fatty-acids in foods. 7. Pork products;Anderson;J. Am. Diet. Assoc.,1976

3. Innovation with traditional products chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification;Brito;Br. Food J.,2010

4. Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions;Chen;Crit. Rev. Food Sci. Nutr.,2011

5. Meat fatty acid composition as affected by fatness and genetic factors: A review;De Smet;Anim. Res.,2004

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