Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage-Reference-Cited by-同舟云学术

Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

Published:2020-06 Issue:suppl 1 Volume:40 Page:197-204
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

IGNACIO Eduardo Oliveira¹,SANTOS João Marcos dos¹,SANTOS Sylvio Eduardo Di Jacintho¹,SOUZA Camila Vespúcio Bis²,BARRETTO Andrea Carla da Silva²^ORCID

Affiliation:

1. Faculdade de Tecnologia de São José do Rio Preto, Brasil

2. Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst02019.pdf

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3. Official methods of analysis,2007

4. In vitro investigation of health-promotion benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausagees;Ayyash M.;Lebensmittel-Wissenschaft + Technologie,2019

5. Physico-chemical characteristics and sensory acceptance of Italian type salami with canola oil addition;Backes A. M.;Semina: Ciências Agrárias,2013

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