Alimentos Teor De Gordura Teses
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1. Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
In the last years special attention has been given to the excess of calories, and fat ingestion has been a worldwide concern, mainly for aesthetic or health reasons. As consequence, a growing interest has valued products with low fat content. This work had as objective to evaluate the physico-chemical and sensorial quality of pork sausages, manufactured with
Publicado em: 2006