IUFoST
THE EFFECT OF SOY FIBER ADDITION ON THE QUALITY OF FERMENTED SAUSAGES AT LOW FAT CONTENT
IUFoST
SODIUM REDUCTION IN COMMERCIAL FRANKFUTURTERS: EFFECTS OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE BY POTASSIM CHLORIDE AND FLAVOR ENHANCERS.
IUFoST
LOW-FAT BOLOGNA SAUSAGES ELABORADED WITH INULIN, FRUCTOOLIGOSACCHARIDES AND OAT FIBER: EFFECTS ON THE SENSORY QUALITY AND TEXTURE PROFILE
IUFoST
PRODUCTION OF HIGH QUALITY LOW-FAT AND LOW-SALT BOLOGNA SAUSAGES USING FRUCTOOLIGOSACCHARIDES, TRANSGLUTAMINASE, DISODIUM GUANYLATE AND DISODIUM INOSINATE
slaca-2015
EFEITO DA ADIÇÃO DE REALÇADORES DE SABOR NA QUALIDADE SENSORIAL DE HAMBÚRGUERES COM 70% DE SUBSTITUIÇÃO DE CLORETO DE SÓDIO (NaCl) POR CLORETO DE POTÁSSIO (KCl)
