Avaliacao de diferentes teores de gordura e antioxidante natural nos parametros qualitativos e sensoriais de embutido fresco de carne ovinal
Document title: Avaliacao de diferentes teores de gordura e antioxidante natural nos parametros qualitativos e sensoriais de embutido fresco de carne ovinal
Journal: ARS Veterinaria
Database: PERIÓDICA
System number: 000261420
ISSN: 0102-6380
Authors: 1
Institutions: 1Universidade Estadual Paulista "Julio de Mesquita Filho", Jaboticabal, Sao Paulo. Brasil
Year:
Season: Dic
Volumen: 21
Number: 3
Pages: 315-319
Country: Brasil
Language: Portugués
Document type: Artículo
Approach: Experimental
Disciplines: Medicina veterinaria y zootecnia,
Química
Keyword: Ovinos y caprinos,
Química de alimentos,
Embutidos,
Grasa,
Antioxidantes,
Carne,
Corderos
Keyword: Veterinary medicine and animal husbandry,
Chemistry,
Sheep and goats,
Food chemistry,
Sausage,
Fat,
Antioxidants,
Lambs,
Meat
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