Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts
Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., Pollonio, M.A.R.
Published in Food research international (01.12.2014)
Published in Food research international (01.12.2014)
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The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life
Horita, C.N., Farías-Campomanes, A.M., Barbosa, T.S., Esmerino, E.A., da Cruz, A. Gomes, Bolini, H.M.A., Meireles, M.A.A., Pollonio, M.A.R.
Published in Food research international (01.06.2016)
Published in Food research international (01.06.2016)
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Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride
Horita, C.N., Morgano, M.A., Celeghini, R.M.S., Pollonio, M.A.R.
Published in Meat science (01.12.2011)
Published in Meat science (01.12.2011)
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Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel
Horita, C.N., Esmerino, E.A., Vidal, V.A.S., Farah, J.S., Amaral, G.V., Bolini, H.M.A., Cruz, A.G., Pollonio, M.A.R.
Published in Meat science (01.09.2017)
Published in Meat science (01.09.2017)
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Journal Article
Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts
Horita, C.N, V.C. MessiasauthorDepartment of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil, M.A. MorganoauthorFood Technology Institute, ITAL, Brazil Avenue, 2880, 13070-178 Campinas, SP, Brazil, F.M. HayakawaauthorDepartment of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil, M.A.R. PollonioauthorDepartment of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitria Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil
Year of Publication 2015
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Year of Publication 2015
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