Technological and sensory quality of restructured low-fat cooked ham containing liquid whey Características tecnológicas e sensoriais de apresuntados com baixo teor de gordura elaborados com soro de leite
The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Lavras
2012-02-01
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| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011 |