FEIJOADA light à base de carne de caprino defumada.

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Summary: Utilização de carne caprina no preparo de feijoada. Equipe técnica: Geraldo Magela Cortês Carvalho, Embrapa Meio-Norte; Maria da Conceição Araújo Alves, Embrapa Meio-Norte; Marcos Jacob de Oliveira Almeida, Embrapa Meio-Norte.

Publication year: 2010

Types of publication: Leaflets

Unit: Embrapa Mid-North

Keywords: Carne Defumada, Culinária, Feijão Preto

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