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1 Ergebnisse
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Effect of the addition of rabbit meat on the technological ..:
IGNACIO, Eduardo Oliveira
;
SANTOS, João Marcos dos
;
SANTOS, Sylvio Eduardo Di Jacintho
..
Food Science and Technology. 40 (2020) suppl 1 - p. 197-204 , 2020
Link:
https://doi.org/10.1590/fst.02019
RT Journal T1
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.02019&Exemplar=1&LAN=DE A1 IGNACIO, Eduardo Oliveira A1 SANTOS, João Marcos dos A1 SANTOS, Sylvio Eduardo Di Jacintho A1 SOUZA, Camila Vespúcio Bis A1 BARRETTO, Andrea Carla da Silva PB FapUNIFESP (SciELO) YR 2020 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 40 IS suppl 1 SP 197 OP 204 LK http://dx.doi.org/https://doi.org/10.1590/fst.02019 DO https://doi.org/10.1590/fst.02019 SF ELIB - SuUB Bremen
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