Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
Author:
Affiliation:
1. Universidade de São Paulo, Brazil
2. Universidade Federal do Mato Grosso, Brazil
3. Universidade de São Paulo
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbca/v13n1/v13n1a09.pdf
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4. Fatty acids, cholesterol oxides and cholesterol in brazilian processed chicken products;Baggio SR;Italian Journal of Food Science,2006
5. Lipid fraction quality evaluation of brazilian meat-based products;Baggio SR;Journal of Brazilian Chemistry Society,2008
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