Influence of Sodium Reduction and Ultrasound Treatment on the Sensory Acceptance of Cooked Ham

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T.L. Barretto 1Department of Food Technology and Engineering, UNESP, São Paulo State University, Cristovão Colombo street 2265, ZIP Code 15054-000 São José do Rio Preto, SP, Brazil
3Federal Institute of São Paulo – IFSP, C-1 avenue 250, Barretos, SP, Brazil; barrettotiago@gmail.com

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M.A.R. Pollonio 2Food Technology Department, UNICAMP – State University of Campinas, 13083-862 Campinas, SP, Brazil

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J.T. Romero 1Department of Food Technology and Engineering, UNESP, São Paulo State University, Cristovão Colombo street 2265, ZIP Code 15054-000 São José do Rio Preto, SP, Brazil

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A.C.S. Barretto 1Department of Food Technology and Engineering, UNESP, São Paulo State University, Cristovão Colombo street 2265, ZIP Code 15054-000 São José do Rio Preto, SP, Brazil

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Art:
Kapitel
Seiten:
644–645
DOI:
https://doi.org/10.3920/9789086868605_287

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