Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
Journal article published in 2016 by
Larissa Aparecida Agostinho dos Santos Alves,
José Manuel Lorenzo 
,
Carlos Antonio Alvarenga Gonçalves,
Bibiana Alves dos Santos ,
Rosane Teresinha Heck,
Alexandre José Cichoski,
Paulo Cezar Bastianello Campagnol
,
Carlos Antonio Alvarenga Gonçalves,
Bibiana Alves dos Santos ,
Rosane Teresinha Heck,
Alexandre José Cichoski,
Paulo Cezar Bastianello Campagnol
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Postprint:
archiving forbidden
Published version:
archiving forbidden
Data provided by 