Barretto, A.C. da S. Pacheco, M.T.B. Pollonio, M.A.R. <br/><br/>
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber 

<br/><br/><label>Subjects--Topical Terms: </label><br/>CARNE TRATADA<br/>SALSICHA<br/>FIBRA<br/>GORDURA<br/>ANALISE DE ALIMENTO<br/>CONTROLE DE QUALIDADE<br/>PROPRIEDADE FISICO-QUIMICA