Microbiological and sensorial evaluations of cured sausage elaborated with secondary cut of "Baby buffalo".

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dc.contributorJOSÉ DE BRITO LOURENÇO JUNIOR, CPATU; NORTON AMADOR DA COSTA, CPATU; LUIZ OCTAVIO DANIN DE MOURA CARVALHO, CPATU.
dc.creatorLOURENÇO JÚNIOR, J. de B.
dc.creatorSANTOS, N. H. A.
dc.creatorBEMMUYAL, H. C. A.
dc.creatorLOURENÇO, L. F. H.
dc.creatorAMANJÁS, C. C.
dc.creatorSOUSA, C. L.
dc.creatorCOSTA, N. A. da
dc.creatorCARVALHO, L. O. D. de M.
dc.creatorSANTOS, N. F. A.
dc.date2018-03-20T00:38:16Z
dc.date2018-03-20T00:38:16Z
dc.date2003-07-24
dc.date2002
dc.date2018-03-20T00:38:16Z
dc.date.accessioned2026-06-30T23:46:17Z
dc.formatp. 578-580.
dc.identifierIn: BUFFALO SYMPOSIUM OF AMERICAS, 1., 2002, Belém, PA. Proceedings... Belém, PA: APCB: FCAP, 2002.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/403472
dc.identifier.urihttp://hdl.handle.net/123456789/389953
dc.languageeng
dc.rightsopenAccess
dc.subjectBaby bufalo
dc.subjectTecnologia da carne
dc.subjectSalsinha
dc.subjectAnálise Microbiológica
dc.titleMicrobiological and sensorial evaluations of cured sausage elaborated with secondary cut of "Baby buffalo".
dc.typeArtigo em anais e proceedings

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