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

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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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container_issue 6
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container_title Ciência rural
container_volume 32
creator Nassu, R.T
Gonçalves, L.A.G
Beserra, F.J
description
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identifier ISSN: 0103-8478
ispartof Ciência rural, 2002-11, Vol.32 (6)
issn 0103-8478
1678-4596
language por
recordid cdi_fao_agris_BR2003000691
source SciELO
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
title Use of different starter cultures in processing of goat meat fermented sausages
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