Efecto de la raza y de la alimentación sobre las características sensoriales de lomo de cerdo Bísaro 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 conventional oven until it reached 80ºC in the thermal center. Then pieces of 2 cm of side, wrapped in alum...

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Bibliographic Details
Main Author: Rodrigues, Sandra (author)
Other Authors: Oliveira, Izamara (author), Vasconcelos, Lia Inês Machado (author), Pereira, Etelvina (author), Teixeira, Alfredo (author)
Format: conferenceObject
Language:spa
Published: 2020
Subjects:
Breed
Feeding
Pork loin
Sensory characteristics
Online Access:http://hdl.handle.net/10198/21231
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/21231

Internet

http://hdl.handle.net/10198/21231

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