Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)
Author:
Affiliation:
1. Universidade Estadual de Londrina, Brasil; Universidade Federal do Paraná, Brasil
2. Universidade Estadual de Londrina, Brasil
3. Universidade Estadual de Londrina, Brasil; Universidadde Tecnológica Federal do Paraná, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v56n2/17.pdf
Reference24 articles.
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4. Instrução Normativa/MA,2000
5. Resolução RDC ANVISA/MS,2001
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