Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values
The research was to compare 4 treatments with different percentages of vegetable fiber added, replacing animal fat, determining objectives, to use apple pomade as source of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber, fats, sugars and phenols; sensory attr...
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| 格式: | 文件 |
| 语言: | English |
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Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo
2018-07-01
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| 丛编: | Revista de la Facultad de Ciencias Agrarias |
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| 在线阅读: | https://revistas.uncu.edu.ar/ojs/index.php/RFCA/article/view/3017 |