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1 Ergebnisse
1
Elaboração de salsichas de frango com redução de gordura e ..:
Chimenes Darlan Leal de Araujo
;
Gilmar Freire da Costa
;
Fernando Luiz Nunes de Oliveira
.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100413&tlng=pt. , 2021
Link:
https://doi.org/10.1590/1981-6723.33419
RT Journal T1
Elaboração de salsichas de frango com redução de gordura e adição de inulina
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:108b9ffca1ae4ed598bbb33bc58cef74&Exemplar=1&LAN=DE A1 Chimenes Darlan Leal de Araujo A1 Gilmar Freire da Costa A1 Fernando Luiz Nunes de Oliveira A1 Geíza Alves Azerêdo PB Instituto de Tecnologia de Alimentos (ITAL) YR 2021 K1 Alimentos funcionais K1 Consumidor K1 Produtos cárneos K1 Parâmetros qualitativos K1 Processamento K1 Saúde pública K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100413&tlng=pt LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.33419 DO https://doi.org/10.1590/1981-6723.33419 SF ELIB - SuUB Bremen
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