Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics

http://hdl.handle.net/10198/21511

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Authors

Rodrigues, Sandra

Pereira, Etelvina

Vasconcelos, Lia

Teixeira, Alfredo

Abstract(s)

Five samples of each formulation were evaluated considering the salt formulations in two sessions for each ripening time.

Keywords

Sausages Pork Salts substitution Sensory characteristics

URI

http://hdl.handle.net/10198/21511

Citation

Rodrigues, Sandra; Grando, Cintia; Pereira, Etelvina; Vasconcelos, Lia Inês Machado; Teixeira, Alfredo (2019). Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics. In 70th Annual Meeting of the European Association for Animal Production. Ghent

Publisher

European Federation of Animal Science

Collections

CIMO - Posters em Encontros Científicos Internacionais

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