Sensorial and rheological properties of “Painho de Portalegre”. The influence of meat and fat size portions and NaCl concentration

Sensorial and rheological properties of “Painho de Portalegre”. The influence of meat and fat size portions and NaCl concentration

Sensorial and rheological properties of “Painho de Portalegre”. The influence of meat and fat size portions and NaCl concentration
M. Elias, A.C. Santos, V. Palma, C. Santos and L.C. Roseiro