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

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

por Massingue, Armando Abel, de Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, Fontes, Edimar Aparecida Filomeno, Perez, Juan Ramon Olalquiaga, Ramos, Eduardo Mendes
Publicado 2018