✦ LIBER ✦

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

✍ Scribed by Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors; Miklos, Rikke; Lametsch, René; Arnau, Jacint

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of reducing and replacing pork fa

✍ Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors; Arnau, Jacint 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 308 KB

Effect of fat level and ripening tempera

✍ Ayla Soyer 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 141 KB

PROCESSING PARAMETER EFFECTS ON SENSORY

✍ D.M. ROTH; F.K. MCKEITH; M.S. BREWER 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 585 KB

Effects of type of packaging material on

✍ Wanna Ammawath; Yaakob B Che Man; Salmah Yusof; Russly A Rahman 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 162 KB

Effect of fat and salt reduction on the

✍ Corral, Sara; Salvador, Ana; Belloch, Carmela; Flores, Mónica 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 735 KB

EFFECTS OF SELECTED INGREDIENTS AND FAT

✍ D. PETRIDIS; EL. VLAZAKIS; IAK. TZIVANOS; EM. DERLIKIS; C. RITZOULIS 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 354 KB