AVALIAÇÃO DOS EFEITOS DA ADIÇÃO DE ÓLEOS VEGETAIS COMO SUBSTITUTOS DE GORDURA ANIMAL EM MORTADELA
The goal of this work was to develop mortadellas replacing porcine fat with canola, linseed soy and olive oils, using two different substitution levels (50% and 100%) and its evaluation based on fatty acids profile, nutritional quality, cholesterol amount, quality characteristics, oxidative stabilit...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2010
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| Online Access: | http://repositorio.ufsm.br/handle/1/5683 |