Torres, Elizabeth Aparecida Ferraz da Silva 
; Olivo, R; Shimokomaki, Massami
Source: Book of Abstracts. Conference titles: Annual Meeting of the Institute of Food Technologists. Unidades: FSP, FCF
Subjects: EPIDEMIOLOGIA, NUTRIÇÃO
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ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva e OLIVO, R e SHIMOKOMAKI, Massami. Lipid stability in sausages prepared with mechanically deboned poultry meat (mdpm) during storage. 1995, Anais.. Chicago: Faculdade de Saúde Pública, Universidade de São Paulo, 1995. . Acesso em: 19 nov. 2024.APA
Torres, E. A. F. da S., Olivo, R., & Shimokomaki, M. (1995). Lipid stability in sausages prepared with mechanically deboned poultry meat (mdpm) during storage. In Book of Abstracts. Chicago: Faculdade de Saúde Pública, Universidade de São Paulo.NLM
Torres EAF da S, Olivo R, Shimokomaki M. Lipid stability in sausages prepared with mechanically deboned poultry meat (mdpm) during storage. Book of Abstracts. 1995 ;[citado 2024 nov. 19 ]Vancouver
Torres EAF da S, Olivo R, Shimokomaki M. Lipid stability in sausages prepared with mechanically deboned poultry meat (mdpm) during storage. Book of Abstracts. 1995 ;[citado 2024 nov. 19 ]
