Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride-Reference-Cited by-同舟云学术

Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

Published:2020-06 Issue:2 Volume:40 Page:423-429
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MAIA JUNIOR Jonhny de Azevedo¹^ORCID,HENRY Fábio da Costa²,DELLA LUCIA Suzana Maria³,SANTOS JUNIOR Alexandre Cristiano²,CABRAL Natália de Oliveira²,QUIRINI Célia Raquel²,VALLE Felipe Roberto Amaral Ferreira⁴

Affiliation:

1. Universidade Estadual do Norte Fluminense Darcy Ribeiro, Brasil; Prefeitura Municipal de Macaé, Brasil

2. Universidade Estadual do Norte Fluminense Darcy Ribeiro, Brasil

3. Universidade Federal do Espírito Santo, Brasil

4. Centro Universitário Redentor, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst02419.pdf

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5. Regulamento técnico sobre padrões microbiológicos para alimentos (RDC no 12, de 2 de janeiro de 2001);Diário Oficial [da] República Federativa do Brasil,2001

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