Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brasil
2. Universidade Católica Portuguesa, Portugal
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n1/0101-2061-cta-fst34018.pdf
Reference37 articles.
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2. Development of a low fat fresh pork sausage based on Chitosan with health claims: impact on the quality, functionality and shelf-life;Amaral D. S.;Food & Function,2015
3. Storage stability of low-fat chicken sausages;Andrés S. C.;Journal of Food Engineering,2006
4. Official method of analysis,1990
5. Official methods of analysis,2000
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