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SLACAN 2025
Quinoa Flour in Cookies: A critical review of formulation, sensory, and technological challenges in a framework for future innovation
SLACAN 2025
COMBINAÇÃO DE PAPAÍNA E ULTRASSOM: EFEITOS NA QUALIDADE E AMACIAMENTO DA CARNE DE BOVINOS NELORE (BOS INDICUS) COM PH NORMAL
SLACAN 2025
MARINAÇÃO COM COGUMELOS COMESTÍVEIS EM PÓ: EFEITOS SOBRE A QUALIDADE DE CARNE BOVINA DE PH INTERMEDIÁRIO
SLACAN 2023
INFLUENCE OF ULTIMATE pH ON LIPID OXIDATION IN AGED BEEF
SLACAN 2023
IMPACTO DO pH FINAL EM DIFERENTES TEMPOS POST-MORTEM PARA AVALIAR A IMUNODETECÇÃO DE PROTEÍNAS DA CARNE BOVINA
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