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Escola Superior de Agricultura, Scientia Agricola, 3(78), 2021

DOI: 10.1590/1678-992x-2019-0211

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Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

Journal article published in 2021 by Elisa Rafaela Bonadio Bellucci ORCID, Tiago Luís Barretto ORCID, José Manuel Lorenzo Rodriguez ORCID, Camila Vespúcio Bis-Souza ORCID, Francisco Jose Barba ORCID, Andrea Carla da Silva Barretto ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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