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1 Ergebnisse
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Colorimetric and sensory characteristics of fermented cured..:
Carlos Pasqualin Cavalheiro
;
Natiéli Piovesan
;
Lisiane de Marsillac Terra
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010&lng=en&tlng=en. , 2013
Link:
https://doi.org/10.1590/S0101-20612013000400010
RT Journal T1
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0b795120ced44eed864ea0558900142a&Exemplar=1&LAN=DE A1 Carlos Pasqualin Cavalheiro A1 Natiéli Piovesan A1 Lisiane de Marsillac Terra A1 Maristela Lovato A1 Nelcindo Nascimento Terra A1 Leadir Lucy Martins Fries PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2013 K1 ostrich meat K1 salami K1 color K1 sensory evaluation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612013000400010 DO https://doi.org/10.1590/S0101-20612013000400010 SF ELIB - SuUB Bremen
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