Avaliação de preferência e teor lipídico de linguiça elaborada com carne de coelho, comparativamente à linguiça preparada com carne de frango e de suíno / Evaluation preference and fat content of sausage made with rabbit meat, compared to sausage prepared with chicken and pork
Hig. aliment
;
29(242/243): 177-181, mar.-abr. 2015. tab, graf
Article
in Portuguese
| LILACS
| ID: lil-777755
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Index:
LILACS (Americas)
Main subject:
Fats
/
Food Analysis
/
Meat Products
Limits:
Animals
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2015
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Centro Universitário UNIVATES/BR
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