Sensory evaluation in the development of fronzen cooked restructured chicken steaks (2010)
Fonte: Proceeding. Nome do evento: International Congress of Meat Science and Techonology. Unidade: ESALQ
Assuntos: 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. Disponível em: https://digicomst.ie/wp-content/uploads/2020/05/2010_05_64.pdf. Acesso em: 15 nov. 2025.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. Recuperado de https://digicomst.ie/wp-content/uploads/2020/05/2010_05_64.pdfNLM
Contreras Castillo CJ, Almeida MA, Ruiz JN, Cipolli KMVAB. Sensory evaluation in the development of fronzen cooked restructured chicken steaks [Internet]. Proceeding. 2010 ;[citado 2025 nov. 15 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2010_05_64.pdfVancouver
Contreras Castillo CJ, Almeida MA, Ruiz JN, Cipolli KMVAB. Sensory evaluation in the development of fronzen cooked restructured chicken steaks [Internet]. Proceeding. 2010 ;[citado 2025 nov. 15 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2010_05_64.pdf
