Estabilidade oxidativa de hambúrguer bovino empregando compostos bioativos do resíduo agroindustrial de seriguela (Spondias purpurea L.)
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal Rural de Pernambuco
2016
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| Online Access: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4917 |