Mortadella sausage produced with soybean oil instead of pork fat

Italian Journal of Food Science

Volumn 23, Issue 1, 2011, Pages 72-79

  Trindade, M A ^a   De Oliveira, J M ^a   Nogueira, N M G ^a   Filho, P R C Oliveira ^a   De Alencar, S M ^a   Contreras Castillo, C J ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Fatty acids; Sausage; Sensory evaluation; Soybean oil

Indexed keywords

GLYCINE MAX;

EID: 79953862224     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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