Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage;Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos

Pesquisa Agropecuaria Brasileira

Volumn 37, Issue 8, 2002, Pages 1169-1173

  Nassu, Renata Tieko ^a   Gonçalves, Lireny Aparecida Guaraldo ^a   Beserra, Frederico José ^a  

^a EMBRAPA CERRADOS   (Brazil)

Author keywords

Lipid contents; Meat products; Organoleptic properties; Sausages

Indexed keywords

CAPRA HIRCUS;

EID: 18344415010     PISSN: 0100204X     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0100-204x2002000800015     Document Type: Article

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