Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Food Science and Technology

Volumn 33, Issue 4, 2013, Pages 776-783

  Carvalho, Camila Barbosa ^a   Madrona, Grasiele Scaramal ^a   Corradine, Silvana da Silva ^a   Reche, Péricles Martim ^b   Pozza, Magali Soares dos Santos ^c   do Prado, Ivanor Nunes ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^c UNIVERSIDADE ESTADUAL DO OESTE DO PARANÁ   (Brazil)

Author keywords

Beef; Herbs; Lipid oxidation; Sensory analysis; Spices; Texture

Indexed keywords

EID: 84896487342     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612013000400025     Document Type: Article

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