Browsing by Author Campagnol, PCB

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Showing results 1 to 8 of 8
PreviewIssue DateTitleAuthor(s)AdvisorType
2012Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausagesCampagnol, PCB; dos Santos, BA; Terra, NN; Pollonio, MAR-Artigo de periódico
2014Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCldos Santos, BA; Campagnol, PCB; Morgano, MA; Pollonio, MAR-Artigo de periódico
2011Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured hamRipolles, S; Campagnol, PCB; Armenteros, M; Aristoy, MC; Toldra, F-Artigo de periódico
2012Fructooligosaccharides as a fat replacer in fermented cooked sausagesdos Santos, BA; Campagnol, PCB; Pacheco, MTB; Pollonio, MAR-Artigo de periódico
2011The effect of yeast extract addition on quality of fermented sausages at low NaCl contentCampagnol, PCB; dos Santos, BA; Wagner, R; Terra, NN; Pollonio, MAR-Artigo de periódico
2013The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat ContentCampagnol, PCB; Dos Santos, BA; Wagner, R; Terra, NN; Pollonio, MAR-Artigo de periódico
2011Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KClCampagnol, PCB; dos Santos, BA; Morgano, MA; Terra, NN; Pollonio, MAR-Artigo de periódico
2012Amorphous cellulose gel as a fat substitute in fermented sausagesCampagnol, PCB; dos Santos, BA; Wagner, R; Terra, NN; Pollonio, MAR-Artigo de periódico