Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values

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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Detalles Bibliográficos
Autores principales: Loyola, Nelson, Acuña, Carlos, Fuentes, Diego, Arriola, Mariela
Formato: Artículo
Lenguaje:Inglés
Publicado: Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias 2018
Materias:
Acceso en línea:http://bdigital.uncu.edu.ar/10849