Texture profile analysis in restructured chicken with transglutaminase and egg white (2009)
Conference titles: International Congress of Meat Science and Technology. Unidade: ESALQSubjects: PROCESSAMENTO DE ALIMENTOS, OVO, INDÚSTRIA DE ALIMENTOS
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CONTRERAS CASTILLO, Carmen Josefina et al. Texture profile analysis in restructured chicken with transglutaminase and egg white. 2009, Anais.. Frederiksberg: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2009. . Acesso em: 10 out. 2024.APA
Contreras Castillo, C. J., Almeida, M. A., Miyagusku, L., Andrade, J. C., & Godoy, V. A. (2009). Texture profile analysis in restructured chicken with transglutaminase and egg white. In . Frederiksberg: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.NLM
Contreras Castillo CJ, Almeida MA, Miyagusku L, Andrade JC, Godoy VA. Texture profile analysis in restructured chicken with transglutaminase and egg white. 2009 ;[citado 2024 out. 10 ]Vancouver
Contreras Castillo CJ, Almeida MA, Miyagusku L, Andrade JC, Godoy VA. Texture profile analysis in restructured chicken with transglutaminase and egg white. 2009 ;[citado 2024 out. 10 ]