Carla A.P Schmidt | SLACA | Galoá Proceedings

Production Engineering Departament - Federal Technology University of Paraná - Medianeira/PR, Brazil

Carla A.P Schmidt

Trabalhos (1)

LIPID OXIDATION AND ACCEPTABILITY OF BEEF BURGERS WITH ADDITION OF NATURAL ANTIOXIDANT
HELDT, L. F. S ¹
BIANCHIN, M. ²
ALMEIDA, J. F. ²
LIMA, H. H. C. ²
SCHMIDT, C. A. P ³
CARPES, S. T. ²
¹ Stricto sensu in Chemistry and Biochemistry Technology and Process- Federal Technology University of Paraná - Pato Branco/PR, Brazil
² Chemistry Department , Federal Technology University of Paraná - Pato Branco/PR, Brazil
³ Production Engineering Departament - Federal Technology University of Paraná - Medianeira/PR, Brazil
vol. 2, 2015 -
36264

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster

Co-autores (5)