Development of goat pâté prepared with ‘variety meat’
Dalmás, P.S., Bezerra, T.K.A., Morgano, M.A., Milani, R.F., Madruga, M.S.
Published in Small ruminant research (01.06.2011)
Published in Small ruminant research (01.06.2011)
Get full text
Journal Article
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals
Guerra, I.C.D., Félex, S.S.S., Meireles, B.R.L.M., Dalmás, P.S., Moreira, R.T., Honório, V.G., Morgano, M.A., Milani, R.F., Benevides, S.D., Queiroga, R.C.R.E., Madruga, M.S.
Published in Small ruminant research (01.06.2011)
Published in Small ruminant research (01.06.2011)
Get full text
Journal Article
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter
Silva, F.A.P., Amaral, D.S., Guerra, I.C.D., Dalmás, P.S., Arcanjo, N.M.O., Bezerra, T.K.A., Beltrão Filho, E.M., Moreira, R.T., Madruga, M.S.
Published in Meat science (01.05.2013)
Published in Meat science (01.05.2013)
Get full text
Journal Article
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.
Published in Meat science (01.08.2014)
Published in Meat science (01.08.2014)
Get full text
Journal Article