Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels-Reference-Cited by-同舟云学术

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

Published:2015-07 Issue: Volume:105 Page:114-120
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Leite Ana,Rodrigues Sandra,Pereira Etelvina,Paulos Kátia,Oliveira António Filipe,Lorenzo José Manuel,Teixeira Alfredo^ORCID

Funder

QREN/PRODER/Medida 4.1

Publisher

Elsevier BV

Subject

Food Science

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5. Development and evaluation of a cabrito smoked sausage product;Cosenza;Meat Science,2003

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