NDLI: Análise físico-química de linguiças coloniais comercializadas no município de Toledo, Estado do Paraná e comparação com valores fornecidos pelos fabricantes

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Análise físico-química de linguiças coloniais comercializadas no município de Toledo, Estado do Paraná e comparação com valores fornecidos pelos fabricantes

Content Provider	Semantic Scholar
Author	Simões, Márcia Regina Costa, Tiago Araujo Souza, Michele De Lima Holzbach, Juliana Cristina Carneiro, Leandro De Bispo Gubiani, Angela Maria
Copyright Year	2009
Abstract	Italian immigration in western Parana State contributed to the development of small meat industries, such as Colonial sausage. Colonial sausage is one of the msot commercialized meat products in the region, so it has become necessary to evaluate their quality. Four different brands of colonial sausage produced in the region of Toledo, Parana State, were evaluated in this work. Properties like moisture, ash, percentages of proteins and lipids were evaluated. There were great discrepancies among the presented values in the nutritional facts information and the values determined in this work. According to the composition of the colonial sausage and Brazilian legislation, all sausages can be classified as colonial sausage
Starting Page	221
Ending Page	224
Page Count	4
File Format	PDF HTM / HTML
DOI	10.4025/actascitechnol.v31i2.1389
Volume Number	31
Alternate Webpage(s)	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/download/1389/1389
Alternate Webpage(s)	https://doi.org/10.4025/actascitechnol.v31i2.1389
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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