Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

par Nacimento, Renata do
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

par Paglarini, Camila de Souza
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)