Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat.
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Main Authors: | , , , , , |
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Other Authors: | |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2014-02-26
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Subjects: | Alta pressão hidrostática, Transglutaminase microbiana., Consumidor, Cor, Textura., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/981292 |
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