Also published on: SLACA 2019
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OBTAINING ANTIOXIDANT EXTRACTS FROM ANNATTO BARK USING DIFFERENT EXTRACTION METHODS
ENAG 2019
PROPRIEDADES TECNOLÓGICAS DE FARINHA OBTIDA DAS CASCAS E SEMENTES DO ARAÇÁ (Psidium cattleianum)
ENAG 2019
ELABORAÇÃO DE HAMBÚRGUER DE FRANGO ADICIONADO DE AZEITE DE OLIVA IN NATURA E PRÉ-EMULSIFICADO COM ISOLADO PROTEICO DE SOJA COMO SUBSTITUTO PARCIAL DE GORDURA
ENAG 2019
QUALIDADE DA CARNE DE FRANGO WOODEN BREAST MARINADA COM ENZIMAS PROTEOLÍLICAS
ENAG 2019
INFLUÊNCIA DO ÁCIDO CÍTRICO NA CAPACIDADE DE RETENÇÃO DE ÁGUA E TEXTURA DA CARNE BOVINA
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