Microbiological and sensorial evaluations of cured sausage elaborated with secondary cut of "Baby buffalo".
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Main Authors: | , , , , , , , , |
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Other Authors: | |
Format: | Parte de livro biblioteca |
Language: | English eng |
Published: |
2003-07-24
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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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