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Article Title
Physicochemical Characteristics and Sensory Properties of Spent Laying Hen Burgers Formulated with Cashew Pomace Flour
Authored by
Ivan Amós Mandlate
Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.
António Paulo Machine
Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique and Instituto Agrário de Magude, Maputo, Moçambique
Simião Gabriel Balane
Escola Superior de Ciências Agrárias (ESCA), Universidade Save (UniSave), C.P. 1200, Chongoene, Gaza, Mozambique.
Armando Abel Massingue
Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique and Escola Superior de Ciências Agrárias (ESCA), Universidade Save (UniSave), C.P. 1200, Chongoene, Gaza, Mozambique.