Processamento de carne de ave adicionada de proteina texturizada de sojaII. Pasta de figado. / Processing of the bird meat with addition of textured soy protein. II. Liver paste
Hig. aliment
;
2(1/2): 42-52, 1983.
Article
in Portuguese
| LILACS
| ID: lil-17514
Subject(s)
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Index:
LILACS (Americas)
Main subject:
Glycine max
/
Food, Formulated
/
Meat Products
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
1983
Type:
Article
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