Publications by authors named "Maria Cecilia Cabral Rampe"
Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with meal.
Alexandre Cristiano do Santos Junior Rodrigo Fortunato de Oliveira Fabio da Costa Henry Jonhny de Azevedo Maia Junior Monique Moreira Moulin Maria Cecília Cabral Rampe
Food Sci Nutr
November 2020
This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of meal. Three mutton mortadella formulations supplemented with 1.25%, 2.
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