Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/981292
Title: | Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat. |
Authors: | BONFIM, R. C. ROSENTHAL, A. DELIZA, R. MATHIAS, S. P. FERREIRA, J. C. S. LEAL JUNIOR, W. F. |
Affiliation: | ROSIANE C. BONFIM, UFRRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; JOSE CARLOS SA FERREIRA, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA. |
Date Issued: | 2013 |
Citation: | In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 8., 2013, Guangzhou. Advanced food processing and quality management: proceedings... [S.l.]: CIGR Committee, 2013. p. 71. |
Thesagro: | Consumidor Cor Textura |
Keywords: | Alta pressão hidrostática Transglutaminase microbiana |
Type of Material: | Resumo em anais e proceedings |
Access: | openAccess |
Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
2013203.pdf | 259,12 kB | Adobe PDF | View/Open |