Development of Toscana sausage with lemon flavor and sodium reduction
The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with l...
| Principais autores: | Cardoso, Celso de Souza, Quandt-Berlanda, Cristiane Vanessa, Stolberg, Eder Adriano Cavali, Mücke, Naieli, Kalschne, Daneysa Lahis, da Silva-Buzanello, Rosana Aparecida, Canan, Cristiane |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3483 |
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