Colorimetric and sensory characteristics of fermented cured...

Food Science and Technology (Campinas) 2013 / 12 Vol. 33; Iss. 4

Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

Cavalheiro, Carlos Pasqualin, Piovesan, Natiéli, Terra, Lisiane de Marsillac, Lovato, Maristela, Terra, Nelcindo Nascimento, Fries, Leadir Lucy Martins
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Volume:
33
Language:
english
Journal:
Food Science and Technology (Campinas)
DOI:
10.1590/S0101-20612013000400010
Date:
December, 2013
File:
PDF, 199 KB
english, 2013
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