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Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.
Mohammed, Halimah O; O'Grady, Michael N; O'Sullivan, Maurice G; Hamill, Ruth M; Kilcawley, Kieran N; Kerry, Joseph P.
Afiliação
  • Mohammed HO; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
  • O'Grady MN; Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
  • O'Sullivan MG; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
  • Hamill RM; Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
  • Kilcawley KN; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
  • Kerry JP; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
Foods ; 11(10)2022 May 23.
Article em En | MEDLINE | ID: mdl-35627092
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article