Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

por Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Ítalo Abreu, de Lemos Souza Ramos, Alcinéia, Ramos, Eduardo Mendes
Publicado 2020