Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
- Leite, A.
- Rodrigues, S.
- Pereira, E.
- Paulos, K.
- Oliveira, A.F.
- Lorenzo, J.M.
- Teixeira, A.
Revista:
Meat Science
ISSN: 0309-1740
Ano de publicación: 2015
Volume: 105
Páxinas: 114-120
Tipo: Artigo