Also published on: SLACA 2021
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Desenvolvimento e caracterização de linguiça frescal de frango com óleo de buriti como substituto parcial da gordura animal
SLACA 2021
APLICAÇÃO BIOTECNOLÓGICA DE LEVEDURAS NATIVAS ISOLADAS DE MÉIS DE ABELHA DO ALTO TURI PARA PRODUÇÃO DE FERMENTADOS ALCÓOLICOS
SLACA 2021
APLICAÇÃO DO ÓLEO ESSENCIAL DE ALECRIM (Rosmarinus officinalis L.) COMO CONSERVANTE NATURAL DE SALAME TIPO ITALIANO ARTESANAL
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