Use of different starter cultures in processing of goat meat fermented sausages

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Bibliographic Details
Published in:Ciência rural 2002-11, Vol.32 (6)
Main Authors: Nassu, R.T, Gonçalves, L.A.G, Beserra, F.J
Format: Article
Language:Portuguese
Subjects:
CARNE
CARNE DE CABRA
CARNEIRO
CULTIVOS INICIADORES
CULTURE STARTER
FERMENTED PRODUCTS
FERMENTO
GOAT MEAT
PROCESAMIENTO
PROCESSING
PRODUCTOS FERMENTADOS
PRODUIT FERMENTÉ
SALCHICHA
SAUCISSE
SAUSAGES
STARTER CULTURES
TECNOLOGIA DE ALIMENTO
TRAITEMENT
VIANDE CAPRINE
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ISSN:0103-8478
1678-4596