Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications (2020)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; CARVALHO, FRANCISCO ALLAN LEANDRO DE - FZEA
- Unidade: FZEA
- DOI: 10.1002/jsfa.10070
- Subjects: OXIDAÇÃO; CARNES E DERIVADOS; ANÁLISE DE SOBREVIVÊNCIA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Science of Food and Agriculture
- ISSN: 1097-0010
- Volume/Número/Paginação/Ano: v. 100, n. 1, p. 410-420, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PIRES, Manoela Alves et al. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 410-420, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10070. Acesso em: 30 dez. 2025. -
APA
Pires, M. A., Rodrigues, I., Barros, J. C., Carnauba, G. C. S., Carvalho, F. A. L. de, & Trindade, M. A. (2020). Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, 100( 1), 410-420. doi:10.1002/jsfa.10070 -
NLM
Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1002/jsfa.10070 -
Vancouver
Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1002/jsfa.10070 - Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages
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Informações sobre o DOI: 10.1002/jsfa.10070 (Fonte: oaDOI API)
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