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Fat components from precooked "Buchada": an edible goat meat by-product
Total fat, phospholipid, cholesterol and fatty acid profile were determined for an edible goat meat by-products,named «Buchada», mainly composed by red and white visceras and blood. Such products, which have a large acceptance inLatin-American countries, appeared as one of the alternatives for a bet...
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| 出版年: | Ciencia y Tecnología Alimentaria |
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| 主要な著者: | , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=72440504 |
| タグ: |
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