Taste of a new product: sheep and goat sausages
This study is part of a Project that aims to study a strategy which gives value-added to sheep and goat meat of animals which have very low price and out of quality label products as “Cabrito Serrano” and “Borrego Transmontano”. Bragançana ewes and Serrana goats’ carcasses were used in the productio...
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| Formato: | conferenceObject |
| Idioma: | eng |
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2014
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| Texto completo: | http://hdl.handle.net/10198/10732 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/10732 |