Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

by SOUZA,Camila Vespúcio Bis, BELLUCCI,Elisa Rafaela Bonadio, LORENZO,Jose Manuel, BARRETTO,Andrea Carla da Silva
Published 2019

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