Search Results - Barros, Julliane C

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  1. 1
    Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

    Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications by Pires, Manoela A, Rodrigues, Isabela, Barros, Julliane C, Carnauba, Gabriela, Carvalho, Francisco AL, Trindade, Marco A

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  2. 2
    Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

    Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance by Rodrigues, Isabela, Gonçalves, Letícia A, Carvalho, Francisco AL, Pires, Manoela, JP Rocha, Yana, Barros, Julliane C, Carvalho, Larissa T, Trindade, Marco A

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