Estudo da estabilidade de cortes de lagarto (M. semitendinosus) bovino injetados e assados contendo cloreto de sódio, tripolifosfato de sódio, lactato-diacetato de sódio e extrato hidrossolúvel de alecrim / Study of the stability of cuts of lizard (M. semitendinosus) and roasted beef injected with sodium chloride, sodium tripolifosfato, lactate, sodium diacetate and extracts of rosemary hydro
São Paulo; s.n; 2005. 146 p. ilus, tab, graf.
Thesis
in Portuguese
| LILACS
| ID: lil-481668
Subject(s)
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Index:
LILACS (Americas)
Main subject:
Flavoring Agents
/
Food
/
Food Technology
/
Meat Products
Language:
Portuguese
Year:
2005
Type:
Thesis
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