Publicações em outros proceedings
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IUFoST
USE OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE REDUCTION OF SODIUM AND ENERGY VALUE IN PREBIOTIC PETIT SUISSE CHEESE
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IUFoST
Broiler PSE meat products functional properties improvements. 1.Marination
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IUFoST
Broiler PSE meat products functional properties improvements. Addition of hydrocolloids in nuggets/emulsion preparation