1. Instituto de Tecnologia de Alimentos

Navegando por Autor Horita, C.N.; et al.

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2011Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chlorideHorita, C.N.; et al.; ; ; ; ; ; ; ;
2014Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containingmechanically deboned poultrymeat and blends of chloride saltsHorita, C.N.; et al.; ; ; ; ; ; ; ;
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