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oaioai:www.infoteca.cnptia.embrapa.br:doc/856507

FEIJOADA light à base de carne de caprino defumada.

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    Publication date
    26 May 2017
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    Abstract

    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

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    This paper was published in Infoteca-e.

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