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Cassava starch and oatmeal as fat replaces of lamb burgers

2002

Nogueira, C.M. | Dantas, M.A. | Almeida, R.B. de

AGROVOC Keywords
analyse organoleptique análisis organoléptico aveia carne de cordero chemicophysical properties cocción composición aproximada composition globale cooking cuisson farinha fécula gordura lamb meat mandioca organoleptic analysis ovino propiedades fisicoquímicas propriedade organoléptica propriété physicochimique proximate composition viande d'agneau
Bibliographic information
Volume 22 Issue 3 ISSN 0101-2061
Pagination
pp. 244-248
Other Subjects
Propriedade f+sico-qu+mica; Cocçao; Composiçao de alimento; Carne tratada
Language
Portuguese
Note
Summaries (En, Pt)
24 ref.
Translated Title
Fécula de mandioca e farinha de aveia como substitutos de gordura na formulaçao de hambúrguer de carne ovina
Type
Summary
2004-08-15
AGRIS AP
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