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Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte.

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Title: Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte.
Alternate Title: Physico-chemical and sensorial properties of fermented sausages formulated with different proportions of meat from swine and culling ewes.
Authors: François, Poliana1, Pires, Cleber Cassol2 cpires@smail.ufsm.br, Griebler, Letieri3, François, Ticiana4, Soriano, Vanessa Souza1, Galvani, Diego Barcelos5
Source: Ciência Rural. dez2009, Vol. 39 Issue 9, p2584-2589. 6p. 2 Charts, 1 Graph.
Database: Academic Search Ultimate
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  Data: Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte.
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  Data: Physico-chemical and sensorial properties of fermented sausages formulated with different proportions of meat from swine and culling ewes.
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  Data: <searchLink fieldCode="JN" term="%22Ciência+Rural%22">Ciência Rural</searchLink>. dez2009, Vol. 39 Issue 9, p2584-2589. 6p. 2 Charts, 1 Graph.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=47908630
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      – Code: por
        Text: Portuguese
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        StartPage: 2584
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      – TitleFull: Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte.
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              Text: dez2009
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              Y: 2009
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