Open AccessMicrobiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
Author(s) -
Georgina S. Tolentino,
Letı́cia M. Estevinho,
Ananías Pascoal,
Sandra Rodrigues,
A. Teixeira
Publication year - 2016
Publication title -
animal production science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.529
H-Index - 76
eISSN - 1836-5787
pISSN - 1836-0939
DOI - 10.1071/an14995
Subject(s) - aroma , seasoning , food science , sensory analysis , biology , flavour , taste , mesophile , veterinary medicine , zoology , medicine , ecology , raw material , genetics , bacteria
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