Publication
Fatty acid profile of commercial Frankfurt type sausages
| dc.contributor.author | Amaral, Joana S. | |
| dc.contributor.author | Mafra, Isabel | |
| dc.contributor.author | Oliveira, Beatriz | |
| dc.contributor.author | Soares, S.E.F | |
| dc.date.accessioned | 2011-06-02T11:28:19Z | |
| dc.date.available | 2011-06-02T11:28:19Z | |
| dc.date.issued | 2008 | |
| dc.description.abstract | Frankfurt sausages are widely consumed meat products. Although typical Frankfurt sausages are usually produced from pork meat, nowadays, poultry meat frankfurters are easily found in most western countries markets. Besides animal muscle and adipose tissue, other ingredients can be added in Frankfurters production, such as soybean and milk proteins, spices and ice, among others. The quality of the ingredients, particularly, the meat and adipose tissue, greatly influences the organoleptic characteristics of the final product as well as its nutritional value. | por |
| dc.identifier.citation | Fatty acid profile of commercial Frankfurt type sausages. In Livro de Resumos do COLACRO XII & SIMCRO. | por |
| dc.identifier.uri | http://hdl.handle.net/10198/4906 | |
| dc.language.iso | eng | por |
| dc.subject | Fatty acids | por |
| dc.subject | GC/FID | por |
| dc.title | Fatty acid profile of commercial Frankfurt type sausages | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Livro de Resumos do COLACRO XII & SIMCRO 2008 | por |
| person.familyName | Amaral | |
| person.givenName | Joana S. | |
| person.identifier.ciencia-id | 5319-7DE8-BEDA | |
| person.identifier.orcid | 0000-0002-3648-7303 | |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |
| relation.isAuthorOfPublication | 42be2cf4-adc4-4e7f-ac60-7aab515b38cd | |
| relation.isAuthorOfPublication.latestForDiscovery | 42be2cf4-adc4-4e7f-ac60-7aab515b38cd |