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Fator de cocção e padronização do modo de preparo dos alimentos / Factor of the standardize the method of preparation of food
Dobner, Taise; Mello, Lidiane; Basso, Cristiana.
Affiliation
  • Dobner, Taise; Universidade de Passo Fundo. BR
  • Mello, Lidiane; Hospital Moinhos de Vento. Porto Alegre. BR
  • Basso, Cristiana; Centro Universitário Franciscano. Santa Maria. BR
Hig. aliment ; 29(246/247): 73-77, jul.-ago. 2015. tab
Article in Portuguese | LILACS | ID: lil-784717
Responsible library: BR526.1
Subject(s)

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Collection: International databases Database: LILACS Main subject: Thermic Treatment / Food Analysis / Hot Temperature / Fabaceae / Meat Limits: Animals Language: Portuguese Journal: Hig. aliment Journal subject: Nutritional Sciences Year: 2015 Document type: Article Affiliation country: Brazil Institution/Affiliation country: Centro Universitário Franciscano/BR / Hospital Moinhos de Vento/BR / Universidade de Passo Fundo/BR
Search on Google
Add to My VHL
Print
XML
Collection: International databases Database: LILACS Main subject: Thermic Treatment / Food Analysis / Hot Temperature / Fabaceae / Meat Limits: Animals Language: Portuguese Journal: Hig. aliment Journal subject: Nutritional Sciences Year: 2015 Document type: Article Affiliation country: Brazil Institution/Affiliation country: Centro Universitário Franciscano/BR / Hospital Moinhos de Vento/BR / Universidade de Passo Fundo/BR