00794nam a2200193 a 450000100080000000500110000800800410001910000250006024501970008526001260028265300190040865300290042765300380045665300210049470000280051570000190054370000150056270000230057720235652016-02-11       2015    bl uuuu     u00u1 u    #d1 aGALVÃO, M. T. E. L.  aAmino acids, yeast extract and ribonucleotides as flavor enhancers in frankfurter type sausage with reduced sodium contentbComparison of two sensory profile techniques.h[electronic resource]  aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 11., 2015, Gotemburgo. Abstracts... [S. l.]: Elsevier, 2015. Ref. [P2.222].c2015  aCATA questions  aFrankfurter type sausage  aQuantitative descriptive analysis  aSodium reduction1 aCIPPOLI, K. M. V. A. B.1 aMESSIAS, V. C.1 aDELIZA, R.1 aPOLLONIO, M. A. R.