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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.
Carvalho, Larissa Tátero; Lorenzo, José M; de Carvalho, Francisco Allan L; Bellucci, Elisa Rafaela Bonadio; Trindade, Marco Antonio; Domínguez, Rubén.
Afiliación
  • Carvalho LT; Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga 13635-900, Brazil.
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • de Carvalho FAL; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
  • Bellucci ERB; Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga 13635-900, Brazil.
  • Trindade MA; Department of Food Technology and Engineering, UNESP-São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, Brazil.
  • Domínguez R; Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga 13635-900, Brazil.
Foods ; 9(12)2020 Dec 15.
Article en En | MEDLINE | ID: mdl-33333724
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Qualitative_research Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Brasil
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Qualitative_research Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Brasil