TY  - SER
AU  - Venturini,A.C.
AU  - Cavenaghi,A.D.
AU  - Castillo,C.J.C.
AU  - Quiñones,E.M.
TI  - Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
KW  - LINGUIÇA
KW  - ANÁLISE ORGANOLÉPTICA
KW  - GORDURA
KW  - COR
UR  - http://www.scielo.br/pdf/cta/v31n3/a12v31n3.pdf
ER  -