Author:
Santos Kamila L.,Alves Carlos Artur N.,Moisés de Sousa Francisca,Souza Gusmão Thaisa Abrantes,Alves Filho Elenilson G.,Barros de Vasconcelos Lucicléia
Subject
Cultural Studies,Food Science
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3. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers;Alves;Meat Sci.,2016
4. La evaluación sensorial de los alimentos en la teoría y la práctica;Anzaldúa-Morales,1994
5. Elaboração de hambúrger enriquecido com fibras de caju (Anacardium occidentale L.);Barros;Bol. Cent. Pesqui. Process. Aliment.,2012
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