Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition
The aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Universidade Estadual de Londrina
2014-02-01
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| Serija: | Semina: Ciências Agrárias |
| Teme: | |
| Online dostop: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15141 |
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