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Bibliotecas | Instituto Politécnico de Castelo Branco
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Resumo do programa florestal da Serra da Estrela
Simpósio sobre a Floresta e o Ordenamento do Espaço de Montanha 1988
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Microbiological and sensory suitability of a novel raw material from porcine blood and collagenous rind protein as an ingredient in a fermented raw salami-type sausage See original record

Type
ANA
Creator
Nowak, Bernhard
Title
Microbiological and sensory suitability of a novel raw material from porcine blood and collagenous rind protein as an ingredient in a fermented raw salami-type sausage
Contributor
Mueffling, Theda Von
Relation
Journal of food protection
Date
2009
Description
Contém referências bibliográficas
Language
eng
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