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1 Ergebnisse
1
O ultrassom no amaciamento de carnes:
Larissa de Lima Alves
;
Alexandre José Cichoski
;
Juliano Smanioto Barin
..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000800029&lng=en&tlng=en. , 2013
Link:
https://doi.org/10.1590/S0103-84782013000800029
RT Journal T1 <Title>O ultrassom no amaciamento de carnes</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0d4384b3696548b6b055f54d9006af7e&Exemplar=1&LAN=DE A1 Larissa de Lima Alves A1 Alexandre José Cichoski A1 Juliano Smanioto Barin A1 Cristine Rampelotto A1 Edgar Cesar Durante PB Universidade Federal de Santa Maria YR 2013 K1 carne K1 cavitação K1 maciez K1 tecnologia limpa K1 Agriculture K1 S K1 Agriculture (General) K1 S1-972 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000800029&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/S0103-84782013000800029 DO https://doi.org/10.1590/S0103-84782013000800029 SF ELIB - SuUB Bremen
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