A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
Artículo
Acceso abierto
Artículo
DOAJ
Abstract This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: b...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access