Caracterización sensorial de salchichas frescas de ovino y caprino

The main objective of this work was the sensory characterization of fresh sausages from 140 culled Serrana goats and 140 culled Churra Galega Bragançana ewes, to improve the added value of this animals. Species and type of preparation effects were studied. Odour intensity, presence of strange odour,...

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Detalhes bibliográficos
Autor principal: Paulos, Kátia (author)
Outros Autores: Rodrigues, Sandra (author), Leite, Ana (author), Oliveira, António Filipe Gomes de Faria (author), Pereira, Etelvina (author), Teixeira, Alfredo (author)
Formato: conferenceObject
Idioma:spa
Publicado em: 2014
Assuntos:
Sheep
Goat
Fresh sausages
Sensory analysis
Texto completo:http://hdl.handle.net/10198/10865
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/10865

Texto Completo

http://hdl.handle.net/10198/10865

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