Author Search Results

1

Efeito do aleitamento artificial à base de soro de queijo de leite cabra sobre as características da carcaça e da carne de cabritos "mamão" do tipo genético three cross

by Beserra,Frederico José

Published 2003

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2

Desenvolvimento e caracterização físico-química e sensorial de embutido cozido tipo apresuntado de carne de caprino

by Beserra,Frederico José

Published 2003

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3

Chemical characterization of kid meat from Moxotó goat and Pardo Alpina x Moxotó crossbreeds

by Beserra, Frederico José

Published 2000

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4

Changes in quality of goat meat after alterations in animal Handling - doi:10.5020/18061230.2007.p33

by Beserra, Frederico José

Published 2012

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5

Utilização de diferentes culturas starter no processamento de embutido fermentado de carne de caprinos

by Nassu,Renata Tieko

Published 2002

Other Authors: “...Beserra,Frederico José...”
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6

Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage

by Nassu, Renata Tieko

Published 2002

Other Authors: “...Beserra, Frederico José...”
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7

Influência da Idade de Abate e da Castração nas Qualidades Físico-Químicas, Sensoriais e Aromáticas da Carne Caprina

by Madruga,Marta Suely

Published 2002

Other Authors: “...Beserra,Frederico José...”
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8

Rendimento de cortes comerciais e composição tecidual da carcaça de cabritos mestiços

by Monte,Antonia Lucivânia de Sousa

Published 2007

Other Authors: “...Beserra,Frederico José...”
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9

Reproductive responses and productive characteristics in ewes supplemented with detoxified castor meal for a long period

by Silva,Liliane Moreira

Published 2014

Other Authors: “...Beserra,Frederico José...”
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10

Caesalpinia pulcherrima seed galactomannan on rheological properties of dairy desserts

by Medeiros,Stella Regina Arcanjo

Published 2020

Other Authors: “...Beserra,Frederico José...”
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11

Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet

by OLIVEIRA,Felipe Brener Bezerra de

Published 2022

Other Authors: “...BESERRA,Frederico José...”
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