Zobrazeno 1 - 1
of 1
pro vyhledávání: '"kafta, linguiça"'
Autor:
T. H. Borghi, A. G. Silva Sobrinho, C. R. Viegas, N. M. B. L. Zeola, F. A. Almeida, V. T. Santana, L. G. Rossi
Publikováno v:
Boletim de Indústria Animal, Vol 74, Iss 1, Pp 65-71 (2017)
The objective of this study was to evaluate the physicochemical (pH, color, water retention capacity, cooking losses, shear force, iron content, and lipid oxidation) and sensory characteristics of koftas and sausages prepared from lamb meat and enric
Externí odkaz:
https://doaj.org/article/9b86b0be55d54517ab529784309741c7
