Sensory quality of mortadella sausage formulatiions with partial and total replacement of pork backfat with soybean oil

• Grant number: 07/52855-9
• Support type: Research Grants - Meeting - Abroad
• Duration: August 12, 2007 - August 16, 2007
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Marco Antonio Trindade
• Grantee: Marco Antonio Trindade
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil