Índice de aceitabilidade de hambúrgueres bovinos com adição de farinha integral de sorgo em substituição a proteína isolada de soja.

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Author(s): PRADO, M. E. A. do; QUEIROZ, V. A. V.; GONÇALVEZ, A. C. A.; VALADARES, W. S.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de

Publication year: 2018

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Maize & Sorghum

Keywords: Avaliação sensorial, Produção de Carne

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