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

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