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Artigo Acesso aberto Revisado por pares
BIBTEX RIS

Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

2018; De Gruyter Open; Volume: 68; Issue: 4 Linguagem: Inglês

10.2478/pjfns-2018-0006

ISSN

2083-6007

Autores

Slaviša Stajić, N. Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović, Dušan Živković,

Tópico(s)

Consumer Attitudes and Food Labeling

Resumo

1. Alejandre M., Poyato C., Ansorena D., Astiasarán, I., Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci., 2016, 121, 107–113. Google Scholar

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