Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition;Características físico-químicas e aceitaç ão sensorial de salame tipo Italiano com adição de óleo de canola

Semina:Ciencias Agrarias

Volumn 34, Issue 6 SUPPL. 2, 2013, Pages 3709-3720

  Backes, Ângela Maria ^a   Terra, Nelcindo Nascimento ^a   Milani, Liana Inês Guidolin ^a   Rezer, Ana Paula De Souza ^a   Lüdtke, Fernanda Luisa ^a   Cavalheiro, Carlos Pasqualin ^a   Fries, Leadir Lucy Martins ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Fermented meat product; Lipid oxidation; Storage; Vegetable oil

Indexed keywords

EID: 84896920809     PISSN: 1676546X     EISSN: 16790359     Source Type: Journal    
DOI: 10.5433/1679-0359.2013v34n6Supl2p3709     Document Type: Article

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