Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal

This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control form...

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Detalles Bibliográficos
Autores principales: do Santos Junior, Alexandre Cristiano, de Oliveira, Rodrigo Fortunato, Henry, Fabio da Costa, Maia Junior, Jonhny de Azevedo, Moulin, Monique Moreira, Della Lucia, Suzana Maria, Quirino, Célia Raquel, Martins, Meire Lelis Leal, Rampe, Maria Cecília Cabral
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684614/
https://www.ncbi.nlm.nih.gov/pubmed/33282247
http://dx.doi.org/10.1002/fsn3.1880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684614/
https://www.ncbi.nlm.nih.gov/pubmed/33282247
http://dx.doi.org/10.1002/fsn3.1880

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