Academic Journal
Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney
| العنوان: | Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney |
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| المؤلفون: | Silva, F.A.P., Amaral, D.S., Guerra, I.C.D., Arcanjo, N.M.O., Bezerra, T.K.A., Ferreira, V.C.S., Araújo, I.B.S., Dalmás, P.S., Madruga, M.S. |
| المساهمون: | National Council for Scientific and Technological Development (CNPq) |
| المصدر: | Meat Science ; volume 97, issue 4, page 529-533 ; ISSN 0309-1740 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2014 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.meatsci.2014.03.018 |
| الاتاحة: | http://dx.doi.org/10.1016/j.meatsci.2014.03.018 https://api.elsevier.com/content/article/PII:S0309174014000916?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0309174014000916?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ |
| رقم الانضمام: | edsbas.683C2DF3 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.meatsci.2014.03.018 |
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