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Processing and sensorial acceptance of rabitt hamburger

2007

Tavares, R. de S. | Cruz, A.G. da | Oliveira, T.S. de | Braga, A.R. | Reis, F.A. dos | Hora, I.M.C. da | Teixeira, R. da C. | Ferreira, E.F.

AGROVOC Keywords
carne carne de conejo chemicophysical properties food industry industria alimentaria industrie alimentaire meat products productos de la carne propriedade organoléptica rabbit meat viande de lapin
Bibliographic information
Volume 27 Issue 3 ISSN 0101-2061
Pagination
pp. 633-636
Other Subjects
Coelho; Propriedade física-química; Tecnologia de alimento; Propiedades fisicoquimicas; Hamburger; Carne tratada; Propriete physicochimique; Produit carne
Language
Portuguese
Note
Summaries (En, Pt)
13 illus.
Translated Title
Processamento e aceitação sensorial do hambúrguer de coelho (Orytolagus canicullus)
Type
Summary
2008-05-15
AGRIS AP
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