Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
Authors:
- Francisco Allan L. de CarvalhoFCFrancisco Allan L. de Carvalho
- Paulo E.S. MunekataPaulo E.S. Munekata
- Mirian PateiroMPMirian Pateiro
- Paulo C.B. CampagnolPaulo C.B. Campagnol
- Rubén DomínguezRubén Domínguez
- Marco Antonio TrindadeMTMarco Antonio Trindade
- Jose M. LorenzoJose M. Lorenzo
Abstract
No abstract availableKeywords
Funding Information
- CYTED Ciencia y Tecnología para el Desarrollo
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