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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.
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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DbLabel: Academic Search Ultimate
An: 154253965
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: 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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  Data: 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.
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  Data: <searchLink fieldCode="AR" term="%22Colomer+Sellas%2C+Marina%22">Colomer Sellas, Marina</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Souza%2C+Dyego+Leandro%22">de Souza, Dyego Leandro</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Vila-Martí%2C+Anna%22">Vila-Martí, Anna</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Torres-Moreno%2C+Miriam%22">Torres-Moreno, Miriam</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> miriam.torres@uvic.cat</i>
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  Data: <searchLink fieldCode="JN" term="%22CyTA%3A+Journal+of+Food%22">CyTA: Journal of Food</searchLink>. 2021, Vol. 19 Issue 1, p429-439. 11p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=154253965
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1080/19476337.2021.1912188
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 429
    Titles:
      – TitleFull: Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Colomer Sellas, Marina
      – PersonEntity:
          Name:
            NameFull: de Souza, Dyego Leandro
      – PersonEntity:
          Name:
            NameFull: Vila-Martí, Anna
      – PersonEntity:
          Name:
            NameFull: Torres-Moreno, Miriam
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      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Text: 2021
              Type: published
              Y: 2021
          Identifiers:
            – Type: issn-print
              Value: 19476337
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            – Type: volume
              Value: 19
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: CyTA: Journal of Food
              Type: main
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