Elaboración de embutido cárnico curado sellado al vacío con pomasa de manzana (Malus domestica) y su valoración nutricional y sensorial
The research was to compare 4 treatments with different percentages of vegetable fiber added, replacing animal fat, determining objectives, to use apple pomade as source of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber, fats, sugars and phenols; sensory attri...
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| Autores principales: | , , |
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| Formato: | Online |
| Lenguaje: | eng |
| Publicado: |
Facultad de Ciencias Agrarias-UNCuyo
2018
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| Materias: | |
| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3017 |
