Source: Meat Science. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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BASTOS, Deborah Helena Markowicz e AREAS, José Alfredo Gomes. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties. Meat Science, v. 28, n. 3 , p. 223-35, 1990Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(90)90006-r. Acesso em: 12 ago. 2024.APA
Bastos, D. H. M., & Areas, J. A. G. (1990). Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties. Meat Science, 28( 3 ), 223-35. doi:10.1016/0309-1740(90)90006-rNLM
Bastos DHM, Areas JAG. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties [Internet]. Meat Science. 1990 ;28( 3 ): 223-35.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(90)90006-rVancouver
Bastos DHM, Areas JAG. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties [Internet]. Meat Science. 1990 ;28( 3 ): 223-35.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(90)90006-r
