Emprego de soro de leite líquido na elaboração de mortadela Employment of fluid whey in the elaboration of mortadela

Authors: Nelcindo Nascimento Terra, Leadir Lucy Martins Fries, Liana Inês Guidolin Milani, Neila Silvia Pereira dos Santos Richards, Ana Paula de Souza Rezer, Ângela Maria Backes, Suen Beulch, Bibiana Alves dos Santos

Source: Ciência Rural, Vol 39, Iss 3, Pp 885-890 (2009)

Subject Terms: mortadela, soro de leite, análise sensorial, estabilidade da emulsão, fluid whey, sensorial analysis, emulsion stability, Agriculture, Agriculture (General), S1-972

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000300038; https://doaj.org/toc/0103-8478; https://doaj.org/toc/1678-4596

Access URL: https://doaj.org/article/02dbc24d586643e983f429f158b05582