Espectroscopia de infravermelho próximo na determinação da composição, perdas por cocção e força de cisalhamento de carne bovina congelada a -20 e a -40°C
Made available in DSpace on 2014-07-29T15:13:41Z (GMT). No. of bitstreams: 1 Rpbert Taylor Rocha Bezerra.pdf: 1480821 bytes, checksum: 5c9ea37c94c3053c5474aa724324d709 (MD5) Previous issue date: 2009-08-31 === This study was conducted to evaluate the application of near infrared spectroscopy (NIRS...
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Language: | Portuguese |
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Universidade Federal de Goiás
2014
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Online Access: | http://repositorio.bc.ufg.br/tede/handle/tde/1109 |