Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

Por Daiana Novello, Marise Aparecida Rodrigues Pollonio
Publicado no Ciência Rural (2013)

Physicochemical evaluation and fatty acids profile of broiler chicken fed broiler diets containing barley brewer (Hordeum vulgare)

Por Daiana NOVELLO, Ricardo Alves da FONSECA, Marise Aparecida Rodrigues POLLONIO, Priscilla FRANCESCHINI
Publicado no Ciência e Tecnologia de Alimentos (2009)

Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

Por Andrea Carla da Silva BARRETTO, Maria Teresa Bertoldo PACHECO, Marise Aparecida Rodrigues POLLONIO
Publicado no Ciência e Tecnologia de Alimentos (2015)

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

Por Carla Ivone CARRARO, Roberta MACHADO, Viviane ESPINDOLA, Paulo Cezar Bastianello CAMPAGNOL, Marise Aparecida Rodrigues POLLONIO
Publicado no Ciência e Tecnologia de Alimentos (2012)

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Por Maria Teresa Esteves Lopes GALVÃO, Debora Braga MOURA, Andrea Carla Silva BARRETTO, Marise Aparecida Rodrigues POLLONIO
Publicado no Ciência e Tecnologia de Alimentos (2014)