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Understanding salt reduction in fat-reduced hot dog sausage..:
Rodrigues, Isabela
;
Gonçalves, Letícia A
;
Carvalho, Francisco AL
...
Food Science and Technology International. 26 (2019) 2 - p. 123-131 , 2019
Link:
https://doi.org/10.1177/1082013219872677
RT Journal T1
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_1082013219872677&Exemplar=1&LAN=DE A1 Rodrigues, Isabela A1 Gonçalves, Letícia A A1 Carvalho, Francisco AL A1 Pires, Manoela A1 JP Rocha, Yana A1 Barros, Julliane C A1 Carvalho, Larissa T A1 Trindade, Marco A PB SAGE Publications YR 2019 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 26 IS 2 SP 123 OP 131 LK http://dx.doi.org/https://doi.org/10.1177/1082013219872677 DO https://doi.org/10.1177/1082013219872677 SF ELIB - SuUB Bremen
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