Composição físico-química e análise sensorial de linguiças elaboradas com carne ovina e castanha-de-caju.
The objective of this study was to evaluate the effect of inclusion of cashew nuts on a physical-chemical composition and a sensorial quality of the sausage elaborated with a discarded sheep meat. For the elaboration of the sausage, it used from a meat from an adult female of the Santa Inês breed, a...
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| Format: | masterThesis |
| Language: | por |
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2018
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| Online Access: | http://www.repositorio.ufal.br/handle/riufal/3315 |
| Country: | Brazil |
| Oai: | oai:www.repositorio.ufal.br:riufal/3315 |