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

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

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Autores

Rodrigues, Sandra

Pereira, Etelvina

Vasconcelos, Lia

Teixeira, Alfredo

Resumo(s)

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

Palavras-chave

Sausages Pork Salts substitution Sensory characteristics

URI

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

Citação

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

Editora

European Federation of Animal Science

Coleções

CIMO - Posters em Encontros Científicos Internacionais

Licença CC

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