Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers-Reference-Cited by-同舟云学术

Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MORAIS Bruno Henrique dos Santos¹^ORCID,LIMA Ana Julia Mota de¹^ORCID,ALBUQUERQUE Natália Inagaki de²^ORCID,CHISTÉ Renan Campos¹^ORCID,GUIMARÃES Diva Anélie de Araújo¹^ORCID

Affiliation:

1. Universidade Federal do Pará, Brasil

2. Empresa Brasileira de Pesquisa Agropecuária, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101170&tlng=en

Reference55 articles.

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3. NBR ISO 11136:2016: Sensory analysis – Methodology – General guidance for conducting hedonic tests with consumers in a controlled area,2016

4. Official methods of analysis of the Association of Official Analytical Chemists,2000

5. Nutrição de Ruminantes;Berchielli T. T.,2011

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