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Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.
Silva, F A P; Amaral, D S; Guerra, I C D; Arcanjo, N M O; Bezerra, T K A; Ferreira, V C S; Araújo, I B S; Dalmás, P S; Madruga, M S.
Affiliation
  • Silva FA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil. Electronic address: fabioandersonps@gmail.com.
  • Amaral DS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Guerra IC; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Arcanjo NM; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Bezerra TK; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Ferreira VC; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Araújo IB; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Dalmás PS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
  • Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
Meat Sci ; 97(4): 529-33, 2014 Aug.
Article in En | MEDLINE | ID: mdl-24769873
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Blood / Food Packaging / Heart / Kidney / Meat Products Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2014 Document type: Article
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Blood / Food Packaging / Heart / Kidney / Meat Products Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2014 Document type: Article