Reduction of fat and phosphate in emulsified meat products through the use of chia mucilage (Salvia hispanica L.)

"Reduction of fat and phosphate in emulsified meat products through the use of chia mucilage (Salvia hispanica L.)" (Doctorate). Candidate: Ana Karoline Ferreira Ignácio Câmara. Advisor: professor Marise Aparecida Rodrigues Pollonio. August 20, 2019, at 14 pm, in the FEA videoconference room.

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