Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content an...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/23374 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/23374 |