Φορτώνει......
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) o...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Ciência e Tecnologia de Alimentos |
|---|---|
| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
|
| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=395940118010 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|