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
·
Pereira, E
·
Paulos, K
·
Oliveira, AF
·
Lorenzo, JM
·
Tipo de Documento
Article
Year published
2015
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 105, Páginas: 114-120 (7)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 25839884
SCOPUS: 2-s2.0-84965178155
Wos: WOS:000354152600018
Source Identifiers
ISSN: 0309-1740
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