Also published on: SLACA 2019
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ELABORAÇÃO DE PASTA ALIMENTÍCIA A BASE DE AMÊNDOAS DE MACAÚBA (Acrocomia aculeata)
SLACA 2019
ELABORAÇÃO DE GELATINA COM “BLENDS” DE PELES DE MAPARÁ (HYPOPHTHALMIDAE) E URITINGA (ARIUS PROOPS).
SLACA 2019
AVALIAÇÃO DE PARÂMETROS FÍSICO-QUÍMICOS DE LEITE CRU E PASTEURIZADO ORIUNDOS DE USINA LEITEIRA LOCALIZADA EM MACAPÁ -AP
SLACA 2019
ELABORAÇÃO E CARACTERIZAÇÃO CENTESIMAL DE BOLINHO DE SURUBIM (Pseudoplatystoma corruscans) DEFUMADO.
SLACA 2019
ELABORAÇÃO E ANÁLISE CENTESIMAL DE REESTRUTURADOS TIPO NUGGETS DE TAMOATÁ (HOPLOSTERNUM LITTORALE) DEFUMADO.
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