Results 261 to 270 of about 587,594 (283)

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Meat Science, 2019
Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol   +1 more
exaly  

Functional emulsion gels as pork back fat replacers in Bologna sausage

Food Structure, 2019
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Ana Paula Badan Ribeiro   +2 more
exaly  

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Meat Science, 2016
Bibiana A Alves Dos Santos, Paulo Cezar Bastianello Campagnol   +1 more
exaly  

Employability deconstructed: perceptions of Bologna stakeholders

Studies in Higher Education, 2016
Cristina Sin, Guy R Neave
exaly  

Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

Meat Science, 2020
Paulo Cezar Bastianello Campagnol
exaly  

Bologna

1912
openaire   +1 more source

Bologna

1945
openaire   +1 more source

Governing the university in the perspective of the United Nations 2030 Agenda

International Journal of Sustainability in Higher Education, 2019
Angelo Paletta
exaly  

Techniques and crops for efficient rooftop gardens in Bologna, Italy

Agronomy for Sustainable Development, 2015
Esther Sanyé-Mengual, Francesco Orsini, Jordi Oliver-Solà   +2 more
exaly  

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

Meat Science, 2017
Bibiana A Alves Dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol   +2 more
exaly