Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

Goat “sarapatel” is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of “sarapatel” samples (n = 48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evalu...

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Detalles Bibliográficos
Autores principales: Brasil, Luciana, Queiroz, Angela, Silva, Josevan, Bezerra, Taliana, Arcanjo, Narciza, Magnani, Marciane, Souza, Evandro, Madruga, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271159/
https://www.ncbi.nlm.nih.gov/pubmed/24441654
http://dx.doi.org/10.3390/molecules19011047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271159/
https://www.ncbi.nlm.nih.gov/pubmed/24441654
http://dx.doi.org/10.3390/molecules19011047

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