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- W2437824786 abstract "The present study aimed at the elaboration of a sausage mixed swine and caprine its physico-chemical and his acceptance through the test sensorial hedonic scale. To meat used was in the work were chosen because of their favorable characteristics the production of a sausage with intermediate fat content of combined with softness provided by lean meat goat and pig meat with considerable amounts of lipids. The product developed was submitted to the analysis of proteins, lipids, moisture, ash and chlorides. The physical and chemical parameters remainded within the limits set forth the Identity and Quality Standards for this type of product. The results of the sensorial analysis performed showed a great acceptance, indicating that the product of the junction of meat caprine and swine, can be used for elaboration of sausage." @default.
- W2437824786 created "2016-06-24" @default.
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- W2437824786 date "2013-01-01" @default.
- W2437824786 modified "2023-09-24" @default.
- W2437824786 title "Análise físico-química e sensorial de linguiça frescal mista de carne suína e caprina Physicochemical analysis and sensory of sausage fresh mixed of swine meat and caprine" @default.
- W2437824786 cites W1977648053 @default.
- W2437824786 hasPublicationYear "2013" @default.
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