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
Autor:innen:
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

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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

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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

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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

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Art:
Kapitel
Seiten:
662–663
DOI:
https://doi.org/10.3920/9789086868605_295

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