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Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine

Crossref DOI link: https://doi.org/10.1007/s13197-020-04934-0

Published Online: 2021-01-06

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

de Carvalho, Paulo Roberto do Rego Monteiro

Bolognesi, Vinícius José

Longhi, Daniel Angelo

Rocha Garcia, Carlos Eduardo https://orcid.org/0000-0002-8213-1594
License Information

Text and Data Mining valid from 2021-01-06

Version of Record valid from 2021-01-06
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Article History

Revised: 2 October 2020

Accepted: 1 December 2020

First Online: 6 January 2021

Compliance with ethical standards

:

: We have no conflict of interest to declare.

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