Atributos sensoriales de lomo de cerdo Bísaro, alimentado con y sin castaña, vs. comercial
This work aimed to evaluate the sensory characteristics of Bísaro pork loin fed with and without chestnut and commercial pork. Samples of each type of meat were duly identified and cooked in a con-ventional oven until it reached 80 °C in the thermal centre. Then, pieces of 2 cm side were cut, wrap-p...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/24279 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/24279 |