Propriedades tecnológicas e aceitação sensorial de hambúrguer de carne bovina adicionado de farelo de arroz desengordurado
Submitted by Marcos Anselmo (marcos.anselmo@unipampa.edu.br) on 2016-09-21T20:17:57Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Mireille Santos.pdf: 713236 bytes, checksum: dd92ad21c91cf7ac07e4f66fbd5ce4a3 (MD5) === Approved for entry into archi...
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| Language: | Portuguese |
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Universidade Federal do Pampa
2016
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| Online Access: | http://dspace.unipampa.edu.br:8080/xmlui/handle/riu/529 |