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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2015 | Brazilian Journal of Food Technology | MATOS JUNIOR, Fernando Eustáquio de | Application of free or encapsulated vitamin C to chicken frankfurter sausage by spray chilling: physicochemical characteristics, stability and sensory acceptance |
| 2020 | Food Science and Technology | IGNACIO, Eduardo Oliveira | Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage |