Microbiological and sensorial evaluations of cured sausage elaborated with secondary cut of "Baby buffalo".

Microbiological and sensorial evaluations of cured sausage elaborated with secondary cut of "Baby buffalo".

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Bibliographic Details
Main Authors: LOURENÇO JÚNIOR, J. de B., SANTOS, N. H. A., BEMMUYAL, H. C. A., LOURENÇO, L. F. H., AMANJÁS, C. C., SOUSA, C. L., COSTA, N. A. da, CARVALHO, L. O. D. de M., SANTOS, N. F. A.
Other Authors: JOSÉ DE BRITO LOURENÇO JUNIOR, CPATU; NORTON AMADOR DA COSTA, CPATU; LUIZ OCTAVIO DANIN DE MOURA CARVALHO, CPATU.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2003-07-24
Subjects:Baby bufalo, Tecnologia da carne, Salsinha., Análise Microbiológica.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/403472
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