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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/63498
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dc.contributor.authorMucciolo, P.-
dc.contributor.authorMeira, D. R.-
dc.contributor.authorGomes, M. C G-
dc.date.accessioned2014-05-26T17:47:08Z-
dc.date.accessioned2016-10-25T18:11:33Z-
dc.date.available2014-05-26T17:47:08Z-
dc.date.available2016-10-25T18:11:33Z-
dc.date.issued1980-12-01-
dc.identifier.citationRevista do Instituto Adolfo Lutz, v. 40, n. 2, p. 129-134, 1980.-
dc.identifier.issn0073-9855-
dc.identifier.urihttp://hdl.handle.net/11449/63498-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/63498-
dc.format.extent129-134-
dc.language.isopor-
dc.sourceScopus-
dc.subjectprotein-
dc.subjectcanned food-
dc.subjectfood control-
dc.subjectprevention-
dc.titleRELACAO UMIDADE/PROTEINA DE SALSICHAS ENLATADAS E SEU COMPORTAMENTO EM FUNCAO DO TEMPO DE PROCESSAMENTOpt
dc.title.alternativeMoisture/protein ratio of canned sausages and its behavior in function of the time of processingen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofRevista do Instituto Adolfo Lutz-
dc.identifier.scopus2-s2.0-0019183503-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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