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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Bibliographic Details
Main Author: Paulos, Kátia (author)
Other Authors: Rodrigues, Sandra (author), Leite, Ana (author), Oliveira, António Filipe Gomes de Faria (author), Pereira, Etelvina (author), Teixeira, Alfredo (author)
Format: conferenceObject
Language:spa
Published: 2014
Subjects:
Sheep
Goat
Fresh sausages
Sensory analysis
Online Access:http://hdl.handle.net/10198/10865
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/10865

Internet

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

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