Uruguayan tallow characterization
Eatable tallow is the product obtained fusing oily, from clean and healthy tissues (included the fats of clippings), and from muscles or bones adherents of bovine animals (Bos tsurus), lambs (Ovis aries) in good conditions of health in the moment of its sacrifice and whose has been treated and th...
| Main Authors: | , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Laboratorio Tecnológico del Uruguay
2011-04-01
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| Series: | Innotec |
| Online Access: | http://ojs.latu.org.uy/index.php/INNOTEC/article/view/90 |