Bacteriological, Physicochemical, and Sensory Characteristics of Collared Peccary Sausages (Pecari Tajacu) with Added Dietary Fibers

AuthID
 P-015-Y30
5
Author(s)
MORAIS, BHdS
·
LIMA, AJMd
·
ALBUQUERQUE, NId
·
GUIMARÃES, DAdA
Tipo de Documento
Article
Year published
2022
Publicado
in Food Science and Technology, ISSN: 0101-2061
Volume: 42
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Source Identifiers
ISSN: 0101-2061
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