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Sensory attributes and Lipid oxidation of smoked lamb sausa..:
Jonhny de Azevedo MAIA JUNIOR
;
Fábio da Costa HENRY
;
Suzana Maria DELLA LUCIA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200423&lng=en&tlng=en. ,
Link:
https://doi.org/10.1590/fst.02419
RT Journal T1 <Title>Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:939ee63cfcbf4e67b5b05c388da16fed&Exemplar=1&LAN=DE A1 Jonhny de Azevedo MAIA JUNIOR A1 Fábio da Costa HENRY A1 Suzana Maria DELLA LUCIA A1 Alexandre Cristiano SANTOS JUNIOR A1 Natália de Oliveira CABRAL A1 Célia Raquel QUIRINI A1 Felipe Roberto Amaral Ferreira VALLE PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos K1 reduced fat K1 low sodium K1 loss by smoking K1 microbiology K1 tbars K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200423&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.02419 DO https://doi.org/10.1590/fst.02419 SF ELIB - SuUB Bremen
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