Atributos sensoriais da carne de frangos alimentados com farelo de algodão extrusado pela análise descritiva quantitativa simplificada e pelo teste triangular.

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Author(s): TORRES, T. R.; LUDKE, M. do C. M. M.; MACIEL, M. I. S.; LUDKE, J. V.; NASSU, R. T.; SOUZA, E. J. O. de

Publication year: 2011

Types of publication: Journal article

Unit: Embrapa Swine & Poultry

Keywords: Alimento Alternativo, Ave, Farelo de algodão extrusado, Nutrição

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