Addition of Dietary Fiber in Cooked Restructured Pork Shoulder with Salt Reduction

于63rd International Congress of Meat Science and Technology
著者：
C. Silva Pinto 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Cristovão Colombo street 2265, São José do Rio Preto, SP, Brazil

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E.R.B. Bellucci 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Cristovão Colombo street 2265, São José do Rio Preto, SP, Brazil

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T. Barretto 1Department of Food Technology and Engineering, UNESP-São Paulo State University, Cristovão Colombo street 2265, São José do Rio Preto, SP, Brazil
2Federal Institute of São Paulo – IFSP, C-1 avenue 250, Barretos, 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, Cristovão Colombo street 2265, São José do Rio Preto, SP, Brazil

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类型:
章节
Page Range:
666–667
DOI:
https://doi.org/10.3920/9789086868605_297

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