Sensory evaluation in the development of fronzen cooked restructured chicken steaks (2010)
Source: Proceeding. Conference titles: International Congress of Meat Science and Techonology. Unidade: ESALQ
Subjects: CONSUMO DE ALIMENTOS, FRANGOS, PRODUÇÃO ANIMAL
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CONTRERAS CASTILLO, Carmen Josefina et al. Sensory evaluation in the development of fronzen cooked restructured chicken steaks. 2010, Anais.. Korea: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. . Acesso em: 18 nov. 2024.APA
Contreras Castillo, C. J., Almeida, M. A., Ruiz, J. N., & Cipolli, K. M. V. A. B. (2010). Sensory evaluation in the development of fronzen cooked restructured chicken steaks. In Proceeding. Korea: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.NLM
Contreras Castillo CJ, Almeida MA, Ruiz JN, Cipolli KMVAB. Sensory evaluation in the development of fronzen cooked restructured chicken steaks. Proceeding. 2010 ;[citado 2024 nov. 18 ]Vancouver
Contreras Castillo CJ, Almeida MA, Ruiz JN, Cipolli KMVAB. Sensory evaluation in the development of fronzen cooked restructured chicken steaks. Proceeding. 2010 ;[citado 2024 nov. 18 ]
