Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage) (1999)
- Authors:
- USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA S - FSP ; SILVA, MARIA ELISABETH MACHADO PINTO E - FSP
- Unidade: FSP
- Assunto: NUTRIÇÃO
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologist
- Publisher place: Chicago
- Date published: 1999
- Source:
- Conference titles: IFT Annual Meeting
-
ABNT
ROCCO, S. C. et al. Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage). 1999, Anais.. Chicago: Institute of Food Technologist, 1999. . Acesso em: 10 fev. 2026. -
APA
Rocco, S. C., Torres, E. A. F. da S., Okani, E. T., & Pinto-e-Silva, M. E. M. (1999). Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage). In Technical program : book of abstracts. Chicago: Institute of Food Technologist. -
NLM
Rocco SC, Torres EAF da S, Okani ET, Pinto-e-Silva MEM. Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage). Technical program : book of abstracts. 1999 ;[citado 2026 fev. 10 ] -
Vancouver
Rocco SC, Torres EAF da S, Okani ET, Pinto-e-Silva MEM. Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage). Technical program : book of abstracts. 1999 ;[citado 2026 fev. 10 ] - Effect of fat replacers on the nutritive value and acceptability of beef frankfurters
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