Effect of adding fiber-based extenders on the physicochemical and sensorial properties of mortadella reduced in sodium chloride and free of sodium triplolyphosphate

"Effect of adding fiber-based extenders on the physicochemical and sensory properties of reduced sodium chloride and sodium tripolyphosphate-free mortadella" (master's degree). Candidate: Iara Maria Cerqueira Magalhães. Advisor: Marise Aparecida Rodrigues Pollonio. February 20, 2017, at 14:00 pm, in the auditorium of the Department of Food and Nutrition, FEA.

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