TY  - SER
AU  - Barretto,A.C.da S.
AU  - Pacheco,M.T.B.
AU  - Pollonio,M.A.R.
ED  - 

TI  - 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
KW  - CARNE TRATADA
KW  - SALSICHA
KW  - FIBRA
KW  - GORDURA
KW  - ANALISE DE ALIMENTO
KW  - CONTROLE DE QUALIDADE
KW  - PROPRIEDADE FISICO-QUIMICA
UR  - http://www.scielo.br/pdf/cta/v35n1/0101-2061-cta-35-1-100.pdf
ER  -