A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is application/pdf
.
Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias
2010
Brazilian Journal of Food Technology
Palavras -chave: Produto cárneo; Óeo vegetal; Vida de prateleira; Microbiologia; Aceitação sensorial. Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias Scientific note: Oxidative, microbiological and sensory stability of mortadella containing soybean oil, stored at 0 °C for 60 days Autores | Authors Nota científica: Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja,
doi:10.4260/bjft2010130300022
fatcat:tywe7v454vcknib2xbov3e6vvq