Salted sheep meat: an alternative to aggregate value to the product.

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dc.contributorR. G. COSTA; M. S. MADRUGA; TADEU VINHAS VOLTOLINI, CPATSA; G. R. MEDEIROS; T. F. DUARTE; N. A. PEDROSA.
dc.creatorCOSTA, R. G.
dc.creatorMADRUGA, M. S.
dc.creatorVOLTOLINI, T. V.
dc.creatorMEDEIROS, G. R.
dc.creatorDUARTE, T. F.
dc.creatorPEDROSA, N. A.
dc.date2011-04-09T21:03:31Z
dc.date2011-04-09T21:03:31Z
dc.date2010-10-28
dc.date2010
dc.date2011-04-10T11:11:11Z
dc.date.accessioned2026-07-07T05:37:09Z
dc.descriptionThere is a need for improvements in the productive chain, such as a definition of a "pattern animal", or a better carcass weight, for the preparation of the product.
dc.format1 CD-ROM.
dc.identifierIn: INTERNATIONAL CONFERENCE ON GOATS, 10., 2010, Recife. Technological development and associative attempts to a sustainable small livestock production: annals. Little Rock: IGA, 2010.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/865580
dc.identifier.urihttp://hdl.handle.net/123456789/496561
dc.languageeng
dc.rightsopenAccess
dc.subjectManta ovina
dc.subjectBododromo
dc.subjectRestaurante
dc.subjectPetrolina
dc.subjectCaprino
dc.subjectCarne Salgada
dc.subjectConsumo
dc.subjectGoats
dc.titleSalted sheep meat: an alternative to aggregate value to the product.
dc.typeResumo em anais e proceedings

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