{"id":7599,"date":"2021-05-31T16:30:01","date_gmt":"2021-05-31T14:30:01","guid":{"rendered":"https:\/\/mon.uvic.cat\/butlleti-recerca\/?p=7599"},"modified":"2021-05-31T16:30:01","modified_gmt":"2021-05-31T14:30:01","slug":"effect-of-pork-back-fat-reduction-and-substitution-with-texturized-pea-protein-on-acceptability-and-sensory-characteristics-of-dry-fermented-sausages-efecto-de-la-reduccion-de-la-grasa-de-cerdo-y-su","status":"publish","type":"post","link":"https:\/\/mon.uvic.cat\/butlleti-recerca\/2021\/05\/31\/effect-of-pork-back-fat-reduction-and-substitution-with-texturized-pea-protein-on-acceptability-and-sensory-characteristics-of-dry-fermented-sausages-efecto-de-la-reduccion-de-la-grasa-de-cerdo-y-su\/","title":{"rendered":"Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. [Efecto de la reducci\u00f3n de la grasa de cerdo y su sustituci\u00f3n por prote\u00edna de guisante texturizada sobre la aceptabilidad y caracter\u00edsticas sensoriales de salchichas curadas fermentadas]"},"content":{"rendered":"<ul>\n<li>Colomer Sellas, M., de Souza, D. L., Vila-Mart\u00ed, A., &amp; Torres-Moreno, M. (2021). Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. [Efecto de la reducci\u00f3n de la grasa de cerdo y su sustituci\u00f3n por prote\u00edna de guisante texturizada sobre la aceptabilidad y caracter\u00edsticas sensoriales de salchichas curadas fermentadas]. <em>CYTA &#8211; Journal of Food<\/em>, 19(1), 429-439. <a href=\"https:\/\/doi.org\/10.1080\/19476337.2021.1912188\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1080\/19476337.2021.1912188<\/a>.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Colomer Sellas, M., de Souza, D. L., Vila-Mart\u00ed, A., &amp; Torres-Moreno, M. (2021). Effect of pork back-fat reduction and substitution &hellip; <a href=\"https:\/\/mon.uvic.cat\/butlleti-recerca\/2021\/05\/31\/effect-of-pork-back-fat-reduction-and-substitution-with-texturized-pea-protein-on-acceptability-and-sensory-characteristics-of-dry-fermented-sausages-efecto-de-la-reduccion-de-la-grasa-de-cerdo-y-su\/\">Read More<\/a><\/p>\n","protected":false},"author":430,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-7599","post","type-post","status-publish","format-standard","hentry","category-publicacions"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paCdMn-1Yz","publishpress_future_action":{"enabled":false,"date":"2026-04-26 03:00:07","action":"change-status","newStatus":"trash","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/posts\/7599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/users\/430"}],"replies":[{"embeddable":true,"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/comments?post=7599"}],"version-history":[{"count":2,"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/posts\/7599\/revisions"}],"predecessor-version":[{"id":7603,"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/posts\/7599\/revisions\/7603"}],"wp:attachment":[{"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/media?parent=7599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/categories?post=7599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mon.uvic.cat\/butlleti-recerca\/wp-json\/wp\/v2\/tags?post=7599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}