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Características qualitativas de produtos elaborados com car..:
Claudia Marie Komiyama
;
Ariel Antonio Mendes
;
Sabrina Endo Takahashi
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100007. , 2009
Link:
https://doi.org/10.1590/S0101-20612009000100007
RT Journal T1
Características qualitativas de produtos elaborados com carne de frango pálida e normal Qualitative characteristics of products produced with pale and normal broiler chicken meat
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c956a2f99ecc43e5bd5fa05d3c30eba3&Exemplar=1&LAN=DE A1 Claudia Marie Komiyama A1 Ariel Antonio Mendes A1 Sabrina Endo Takahashi A1 Joerley Moreira A1 Hirasilvia Borba Alves Borba A1 Fábio Roberto Leonel A1 Roberto de Oliveira Roça A1 Ibiara Correia Lima Paz Almeida A1 Augusto Balog Neto PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2009 K1 cor K1 peito de frango K1 TBA K1 industrializados K1 color K1 broiler breast K1 industrialized 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=S0101-20612009000100007 LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612009000100007 DO https://doi.org/10.1590/S0101-20612009000100007 SF ELIB - SuUB Bremen
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