The chemical and sensory qualities of smoked blood sausage...

Meat Science 2013 / 05 Vol. 94; Iss. 1

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

Silva, F.A.P., Amaral, D.S., Guerra, I.C.D., Dalmás, P.S., Arcanjo, N.M.O., Bezerra, T.K.A., Beltrão Filho, E.M., Moreira, R.T., Madruga, M.S.
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Volume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.01.004
Date:
May, 2013
File:
PDF, 203 KB
english, 2013
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