Chemical composition and fatty acids quantification in commercial meat products processed in Brazil

Chemical composition and fatty acids quantification in commercial meat products processed in Brazil

This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different brands for each derivative and from five differ...

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Bibliographic Details
Main Authors: Fabio Machry Sanches, Paula Fernandes Montanher, Carlos Eduardo Silva, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Nilson Evelazio de Souza
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2013-09-01
Series:Semina: Ciências Exatas e Tecnológicas
Subjects:
Meat derivatives
Chemical composition
Fatty acids
Meat products
Online Access:http://www.uel.br/revistas/uel/index.php/semexatas/article/view/12969/13263

Internet

http://www.uel.br/revistas/uel/index.php/semexatas/article/view/12969/13263

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