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Reformulation of Frankfurt-type sausages. Influence on its physical-chemical, organoleptic and acceptability properties
Introduction. At present, the consumption of meat and derivatives is superior to the recommendations of the Mediterranean diet. Our country is a large producer of processed meat. One of the most consumed are Frankfurt type sausages, which is an important source of fat and salt, and excessive consum...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asociación Para el Progreso de la Biomedicina
2019-05-01
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| Colecção: | Jounal of Negative and No Positive Results |
| Assuntos: | |
| Acesso em linha: | https://www.jonnpr.com/PDF/2878.pdf |
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