Physicochemical Properties, Fatty Acid Profile and Sensory Characteristics of Sheep and Goat Meat Sausages Manufactured with Different Pork Fat Levels

AuthID
 P-00G-462
7
Author(s)
Leite, A
·
Rodrigues, S
·
Pereira, E
·
Paulos, K
·
Oliveira, AF
·
Manuel Lorenzo, JM
·
Document Type
Article
Year published
2015
Published
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 105, Pages: 114-120 (7)
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Publication Identifiers
Wos: WOS:000354152600018
Source Identifiers
ISSN: 0309-1740
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