Microbiological and sensorial characteristics of mortadela elaborated with "baby buffalo"meat and fine herbs.

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dc.contributorJOSÉ DE BRITO LOURENÇO JUNIOR, CPATU.
dc.creatorANTUNES, L. C.
dc.creatorPALHETA, A. S. C.
dc.creatorLOURENÇO JÚNIOR, J. de B.
dc.creatorFELIPE, A. M. P. F.
dc.date2018-03-20T00:36:10Z
dc.date2018-03-20T00:36:10Z
dc.date2003-07-24
dc.date2002
dc.date2018-03-20T00:36:10Z
dc.date.accessioned2026-06-30T23:46:16Z
dc.formatp. 535-537.
dc.identifierIn: BUFFALO SYMPOSIUM OF AMERICAS, 1., 2002, Belém. Proceedings of the... Belém: APCB: FCAP, 2002.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/403458
dc.identifier.urihttp://hdl.handle.net/123456789/389942
dc.languageeng
dc.rightsopenAccess
dc.subjectBúfalo
dc.subjectAnálise Microbiológica
dc.subjectCarne
dc.subjectMortadela
dc.subjectSubproduto
dc.titleMicrobiological and sensorial characteristics of mortadela elaborated with "baby buffalo"meat and fine herbs.
dc.typeArtigo em anais e proceedings

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Embrapa Amazonía Oriental (CPATU)