The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

✍ Scribed by Silva, F.A.P.; Amaral, D.S.; Guerra, I.C.D.; Dalmás, P.S.; Arcanjo, N.M.O.; Bezerra, T.K.A.; Beltrão Filho, E.M.; Moreira, R.T.; Madruga, M.S.

• Book ID: 123339579
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 203 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.01.004