REDUCING SALT SAUSAGE IN LOW COST: EFFECT ON LIPID OXIDATION STABILITY AND COLOR FOR SHELF LIFE

Marise Pollonio; Angela flores Granados; CARRARO, C. I.; Cláudia Horita; CAMPOS, T.S.; Vanessa Messias

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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REDUCING SALT SAUSAGE IN LOW COST: EFFECT ON LIPID OXIDATION STABILITY AND COLOR FOR SHELF LIFE

Marise Pollonio ¹ ; Angela flores Granados ; CARRARO, C. I. ; Cláudia Horita ² ; CAMPOS, T.S. ; Vanessa Messias ¹

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Marise Pollonio et al. REDUCING SALT SAUSAGE IN LOW COST: EFFECT ON LIPID OXIDATION STABILITY AND COLOR FOR SHELF LIFE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/reducing-salt-sausage-in-low-cost-effect-on-lipid-oxidation-stability-and-color?lang=en>. Acesso em: 02 Nov. 2026. Copy citation

Marise Pollonio, 2022, REDUCING SALT SAUSAGE IN LOW COST: EFFECT ON LIPID OXIDATION STABILITY AND COLOR FOR SHELF LIFE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/reducing-salt-sausage-in-low-cost-effect-on-lipid-oxidation-stability-and-color?lang=en>. Copy citation

Marise Pollonio. (2022, May). REDUCING SALT SAUSAGE IN LOW COST: EFFECT ON LIPID OXIDATION STABILITY AND COLOR FOR SHELF LIFE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Marise Pollonio, REDUCING SALT SAUSAGE IN LOW COST: EFFECT ON LIPID OXIDATION STABILITY AND COLOR FOR SHELF LIFE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/reducing-salt-sausage-in-low-cost-effect-on-lipid-oxidation-stability-and-color?lang=en Copy citation

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¹ School of Food Engineering, University of Campinas / Universidade Estadual de Campinas ;

² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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Food Processing

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