L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

by Alves Junior,Carlos Alberto, Bellucci,Elisa Rafaela Bonadio, Santos,João Marcos dos, Bertuci,Marcello Lima, Barretto,Andrea Carla da Silva
Published 2023

Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage

by IGNACIO,Eduardo Oliveira, SANTOS,João Marcos dos, SANTOS,Sylvio Eduardo Di Jacintho, SOUZA,Camila Vespúcio Bis, BARRETTO,Andrea Carla da Silva
Published 2020