Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage

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Veröffentlicht in:	Iberoamerican Congress of Food Engineering (12. : 2019 : Faro) Sustainable innovation in food product design
1. Verfasser:	Luciano, Carla Giovana (VerfasserIn)
Weitere Verfasser:	Vargas, Flávia C. (VerfasserIn), Tessaro, Larissa (VerfasserIn), Trindade, Marco A. (VerfasserIn), Arantes-Pereira, Lucas (VerfasserIn), Fernandes, Andrezza M. (VerfasserIn), Sobral, Paulo José do A. (VerfasserIn)
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Sprache:	eng
Veröffentlicht:	2021
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