| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792707 | Meat Science | 2012 | 7 Pages |
Abstract
⺠Amorphous cellulose as a fat replacer. ⺠We examine changes on quality parameters of low-fat fermented sausages. ⺠Amorphous cellulose is a promising tool to produce a healthier fermented sausage.
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Authors
Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio,