Tripoliphosphate Meat
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1. ElaboraÃÃo de carne caprina maturada para churrasco
With the to improve the organic characteristics of the goat meat when prepares under the barbecue form and to make it competitive, the meat was matured on âa hot wayâ method without Tripoliphosphate of sodium, and compared, through sensorial analysis â test of Ordinance, with the meats goat and ovine prepared by the traditional method of the region. The e
Publicado em: 2004