Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/403472
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dc.contributor.authorLOURENÇO JÚNIOR, J. de B.
dc.contributor.authorSANTOS, N. H. A.
dc.contributor.authorBEMMUYAL, H. C. A.
dc.contributor.authorLOURENÇO, L. F. H.
dc.contributor.authorAMANJÁS, C. C.
dc.contributor.authorSOUSA, C. L.
dc.contributor.authorCOSTA, N. A. da
dc.contributor.authorCARVALHO, L. O. D. de M.
dc.contributor.authorSANTOS, N. F. A.
dc.contributor.otherJOSÉ DE BRITO LOURENÇO JUNIOR, CPATU; NORTON AMADOR DA COSTA, CPATU; LUIZ OCTAVIO DANIN DE MOURA CARVALHO, CPATU.
dc.date.accessioned2018-03-20T00:38:16Z-
dc.date.available2018-03-20T00:38:16Z-
dc.date.created2003-07-24
dc.date.issued2002
dc.identifier.other32579
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/403472-
dc.description.uribitstream/item/174111/1/Microbiological-and-sensorial.pdfpt_BR
dc.languageen
dc.language.isoengeng
dc.publisherIn: BUFFALO SYMPOSIUM OF AMERICAS, 1., 2002, Belém, PA. Proceedings... Belém, PA: APCB: FCAP, 2002.
dc.relation.ispartofEmbrapa Amazônia Oriental - Artigo em anais de congresso (ALICE)
dc.rightsopenAccesspt_BR
dc.subjectBaby bufalo
dc.subjectTecnologia da carne
dc.subjectSalsinha.
dc.titleMicrobiological and sensorial evaluations of cured sausage elaborated with secondary cut of "Baby buffalo".
dc.typeArtigo em anais de congresso (ALICE)
dc.date.updated2018-03-20T00:38:16Zpt_BR
dc.subject.thesagroAnálise Microbiológica.pt_BR
dc.format.extent2p. 578-580.
dc.ainfo.id403472
dc.ainfo.lastupdate2018-03-19
Appears in Collections:Artigo em anais de congresso (CPATU)

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