Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry‐fermented chicken sausage
1. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Paraná, Brazil;2. Instituto Federal do Paraná (IFPR), Campus Paranavaí, 1400, Jardim das Na??es, Paranavaí, Paraná, Brazil