selected publications
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conference paper
- Estudo comparativo das características sensoriais de carne de capão, galo, ¿frango do campo¿ e ¿frango comercial¿. 2015
- Estudo comparativo das características sensoriais de carne de capão, galo, “frango do campo” e “frango comercial”.. Acta XIX Congresso de Zootecnica Diversidade na Produção. 123-126. 2015
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journal article
- Effect of caponisation on physicochemical and sensory characteristics of chickens. Animal. 978-986. 2016
- Physicochemical composition and sensory quality evaluation of capon and rooster meat. Poultry Science. 1211-1219. 2016
- An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy. Small Ruminant Research. 40-43. 2015
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thesis