Please use this identifier to cite or link to this item:
Title: Fatty acid profile of commercial Frankfurt type sausages
Authors: Amaral, J.S.
Mafra, I.
Oliveira, M.B.P.P.
Soares, S.E.F
Keywords: Fatty acids
Issue Date: 2008
Citation: Fatty acid profile of commercial Frankfurt type sausages. In Livro de Resumos do COLACRO XII & SIMCRO.
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.
Appears in Collections:DTQB - Resumos em Proceedings Não Indexados ao ISI/Scopus

Files in This Item:
File Description SizeFormat 
Sónia.pdf85,81 kBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.