Evaluation of the Betalain in the Stability of the Colour of Brazilian Fresh Sausage During Storage Under Refrigeration

In: 63rd International Congress of Meat Science and Technology
Authors:
E.R.B. Bellucci 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Rua Cristovão Colombo 2265, Zip Code 15.054-000 São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by E.R.B. Bellucci in
Current site
Google Scholar
PubMed Close
,
L.A.C. Zuanon 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Rua Cristovão Colombo 2265, Zip Code 15.054-000 São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by L.A.C. Zuanon in
Current site
Google Scholar
PubMed Close
,
V.R.N. Telis 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Rua Cristovão Colombo 2265, Zip Code 15.054-000 São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by V.R.N. Telis in
Current site
Google Scholar
PubMed Close
, and
A.C.S. Barretto 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Rua Cristovão Colombo 2265, Zip Code 15.054-000 São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by A.C.S. Barretto in
Current site
Google Scholar
PubMed Close
Type:
Chapter
Pages:
662–663
DOI:
https://doi.org/10.3920/9789086868605_295

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT
Add to Cart
Redeem Access Token