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1 Ergebnisse
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Elaboração de produto cárneo com baixo teor de sal utilizan..:
Leães, Yasmim Sena Vaz
http://repositorio.ufsm.br/handle/1/19615. , 2019
Link:
http://repositorio.ufsm.br/handle/1/19615
RT Journal T1
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada ; Elaboration of low salt meat product using ultrasound and electrolyzed water
UL https://suche.suub.uni-bremen.de/peid=base-ftunivfstmaria:oai:repositorio.ufsm.br:1_19615&Exemplar=1&LAN=DE A1 Leães, Yasmim Sena Vaz PB Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais YR 2019 K1 Tecnologias emergentes K1 Redução de sal K1 Emulsões cárneas K1 Ultrassom K1 Água eletrolisada K1 Emerging technologies K1 Salt reduction K1 Meat emulsions K1 Ultrasound K1 Electrolyzed water K1 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS JF http://repositorio.ufsm.br/handle/1/19615 LK http://repositorio.ufsm.br/handle/1/19615 DO http://repositorio.ufsm.br/handle/1/19615 SF ELIB - SuUB Bremen
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