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Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

Mariana Basso Pinton; José Manuel Lorenzo; Bibiana Alves dos Santos; Leticia Pereira Correa; Milena Padilha; Pamela Cristiele Oliveira Trindade; Alexandre José Cichoski; Roberto Bermúdez; Laura Purriños; Paulo Cezar Bastianello Campagnol
Meat Science · Vol. 216 · pp. 109588 · 2024
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Abstract

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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume216
Pages109588
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2024.109588
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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