QUEIJO DE PORCO COMO APROVEITAMENTO DE SUBPRODUTOS DO ABATE DE SUÍNOS: UMA REVISÃO
The head cheese can be defined as a product derived from meat and cured pork offal or not, pre-cooked; supplemented with or without meat from other species, ground, seasoned, shaped or built, cooked again or not, and cooled. It is commonly made from head meat, tongue or feet and offals such as liver...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual do Oeste do Paraná
2016-03-01
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| Series: | Scientia Agraria Paranaensis |
| Subjects: | |
| Online Access: | http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/11240 |