Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages.
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| Title: | Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. |
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| Alternate Title: | Efecto de la reducción de la grasa de cerdo y su sustitución por proteína de guisante texturizada sobre la aceptabilidad y características sensoriales de salchichas curadas fermentadas. |
| Authors: | Colomer Sellas, Marina1 (AUTHOR), de Souza, Dyego Leandro1,2 (AUTHOR), Vila-Martí, Anna1 (AUTHOR), Torres-Moreno, Miriam1 (AUTHOR) miriam.torres@uvic.cat |
| Source: | CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p429-439. 11p. |
| Database: | Academic Search Ultimate |
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| ISSN: | 19476337 |
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| DOI: | 10.1080/19476337.2021.1912188 |
