Open AccessTECHNOLOGICAL AND NUTRITIVE CHARACTERIZATION OF “QUEIJO DE PORCO” SAUSAGE TRADITIONALLY PRODUCED AND COMMERCIALIZED IN SOUTHERN BRAZIL
Author(s) -
Cristiane Ayala de Oliveira,
Lorena Mendes Rodrigues,
Monalisa Pereira Dutra Andrade,
Alcinéia de Lemos Souza Ramos,
Eduardo Mendes Ramos
Publication year - 2019
Publication title -
revista semiárido de visu
Language(s) - English
Resource type - Journals
ISSN - 2237-1966
DOI - 10.31416/rsdv.v7i1.103
Subject(s) - food science , raw material , chemistry , polyunsaturated fatty acid , composition (language) , fatty acid , biochemistry , art , literature , organic chemistry