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1 Ergebnisse
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Physicochemical and sensorial characteristics of beef burge..:
do Prado, Maria Emília Araújo
;
Queiroz, Valéria Aparecida Vieira
;
Correia, Vinicius Tadeu da Veiga
...
Meat Science. 150 (2019) - p. 93-100 , 2019
Link:
https://doi.org/10.1016/j.meatsci.2018.12.006
RT Journal T1
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2018.12.006&Exemplar=1&LAN=DE A1 do Prado, Maria Emília Araújo A1 Queiroz, Valéria Aparecida Vieira A1 Correia, Vinicius Tadeu da Veiga A1 Neves, Erick Ornellas A1 Roncheti, Elder Felipe Silva A1 Gonçalves, Aline Cristina Arruda A1 de Menezes, Cícero Beserra A1 de Oliveira, Fernanda Cristina Esteves PB Elsevier BV YR 2019 SN 0309-1740 JF Meat Science VO 150 SP 93 OP 100 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2018.12.006 DO https://doi.org/10.1016/j.meatsci.2018.12.006 SF ELIB - SuUB Bremen
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