Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

by MAIA JUNIOR,Jonhny de Azevedo, HENRY,Fábio da Costa, DELLA LUCIA,Suzana Maria, SANTOS JUNIOR,Alexandre Cristiano, CABRAL,Natália de Oliveira, QUIRINI,Célia Raquel, VALLE,Felipe Roberto Amaral Ferreira
Published 2020

Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage an...

by CABRAL,Natália de Oliveira, OLIVEIRA,Rodrigo Fortunato de, HENRY,Fabio da Costa, OLIVEIRA,Daniela Barros de, SANTOS JUNIOR,, Alexandre Cristiano do, MAIA JUNIOR,Jonhny de Azevedo, MARTINS,Meire Lelis Leal
Published 2022