Jose Manuel Lorenzo | SLACA | Galoá Proceedings

Centro Tecnológico de la Carne de Galicia, Chromatography Laboratory – San Cibrao das Viñas, Ourense, Spain, [email protected]

Jose Manuel Lorenzo

Trabalhos (1)

SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT
Rafaella de Paula Paseto Fernandes ¹
Marco Antonio Trindade ²
Jose Manuel Lorenzo ³
Mariza Pires de Melo ⁴
¹ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]
² College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Food Engineering – Pirassununga, São Paulo, Brazil, [email protected]
³ Centro Tecnológico de la Carne de Galicia, Chromatography Laboratory – San Cibrao das Viñas, Ourense, Spain, [email protected]
⁴ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]
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69424

Alimentação e saúde (AS)

Pôster

Co-autores (3)