Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1053618
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dc.contributor.authorFEDDERN, V.pt_BR
dc.contributor.authorGRESSLER, V.pt_BR
dc.contributor.authorGROTH, L. H. M.pt_BR
dc.contributor.authorLIMA, G. J. M. M. dept_BR
dc.contributor.authorDALLA COSTA, O. A.pt_BR
dc.date.accessioned2016-09-28T11:11:11Zpt_BR
dc.date.available2016-09-28T11:11:11Zpt_BR
dc.date.created2016-09-28pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 18., 2016. Dublin. Greening the global food supply Chain: through innovation in food science and technology: Proceedings: Dublin: IFSTI, 2016. p. 140.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1053618pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleRactopamine stability in meat and bone meal samples store under freezing and ambient conditions.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-09-29T11:11:11Zpt_BR
dc.subject.nalthesaurusractopaminept_BR
riaa.ainfo.id1053618pt_BR
riaa.ainfo.lastupdate2016-09-29pt_BR
dc.contributor.institutionVIVIAN FEDDERN, CNPSA; VANESSA GRESSLER, CNPSA; LUIZ H. M. GROTH, UNC-Concórdia, SC; GUSTAVO JULIO MELLO M DE LIMA, CNPSA; OSMAR ANTONIO DALLA COSTA, CNPSA.pt_BR
Appears in Collections:Resumo em anais de congresso (CNPSA)

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