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1 Ergebnisse
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Inovação em embutidos cárneos fermentados: Incorporação de ..:
Souza, Camila Vespúcio Bis
http://hdl.handle.net/11449/191763. , 2020
Link:
http://hdl.handle.net/11449/191763
RT Journal T1
Inovação em embutidos cárneos fermentados: Incorporação de micro-organismos probióticos e fibra prebiótica em formulações com teor reduzido de gordura
UL https://suche.suub.uni-bremen.de/peid=base-ftunivespir:oai:repositorio.unesp.br:11449_191763&Exemplar=1&LAN=DE A1 Souza, Camila Vespúcio Bis PB Universidade Estadual Paulista (Unesp) YR 2020 K1 Bactérias ácido láticas K1 Fibras prebióticas K1 Frutooligossacarídeos K1 Propriedades funcionais K1 Produtos cárneos fermentados K1 Lactic acid bacteria K1 Prebiotic fibers K1 Fructooligosaccharides K1 Functional properties K1 Fermented meat products JF http://hdl.handle.net/11449/191763 LK http://hdl.handle.net/11449/191763 DO http://hdl.handle.net/11449/191763 SF ELIB - SuUB Bremen
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