Concepedia

Publication | Closed Access

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

DOI

34

Citations

20

References

2013

Year

Fábio Anderson Pereira da Silva, Deborah Silva do Amaral, Ingrid Conceição Dantas Guerra, P.S. Dalmás, N.M.O. Arcanjo, Taliana Kênia Alencar Bezerra, Edvaldo Mesquita Beltrão Filho, R. T. Moreira, Marta Suely Madruga
Meat Science

References

YearCitations

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