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- W2890638419 abstract "ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products." @default.
- W2890638419 created "2018-09-27" @default.
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- W2890638419 date "2018-09-03" @default.
- W2890638419 modified "2023-10-18" @default.
- W2890638419 title "Mutton mortadella supplemented with yacón meal" @default.
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- W2890638419 doi "https://doi.org/10.1590/0103-8478cr20180349" @default.
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