Influência de ingredientes alternativos usados na alimentação de suínos em terminação sobre o perfil de compostos voláteis no salame tipo italiano.

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Author(s): LUDKE, J. V.; CAMPOS, R. M. L. de; TERRA, N. N.; COLDEBELLA, A.; BERTOL, T. M.; LUDKE, M. do C. M. M.

Publication year: 2016

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Swine & Poultry

Keywords: Alimentação, Animal nutrition, Fermented meat, Nutrição animal, Salame, Salami, Suíno, Swine feeding

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