Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

  1. Leite, A.
  2. Rodrigues, S.
  3. Pereira, E.
  4. Paulos, K.
  5. Oliveira, A.F.
  6. Lorenzo, J.M.
  7. Teixeira, A.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2015

Volum: 105

Pàgines: 114-120

Tipus: Article

DOI: 10.1016/J.MEATSCI.2015.03.015 GOOGLE SCHOLAR
Font de les dades: Scopus