Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

AuthID
 P-00G-DYB
6
Author(s)
Oliveira, AF
·
Leite, A
·
Pereira, E
·
Tipo de Documento
Article
Year published
2015
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 80, Número: 7, Páginas: S1568-S1573 (6)
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Publication Identifiers
SCOPUS: 2-s2.0-84947492535
Wos: WOS:000357947600021
Source Identifiers
ISSN: 0022-1147
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