Effect of Direct Reduction of Sodium Chloride on Frankfurt Sausage

in 63rd International Congress of Meat Science and Technology
Autor:innen:
I. Rodrigues 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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L.A. Gonçalves 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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M. Pires 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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Y.J. Polizer 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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J. Barros 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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L.T. Carvalho 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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J.C. Baldin 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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M.A. Trindade 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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Art:
Kapitel
Seiten:
966–967
DOI:
https://doi.org/10.3920/9789086868605_433

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