Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/969710| Title: | Effect of high pressure and salt addition to pork meat protein electrophoresis profile. |
| Authors: | FONTOURA, L. M.  STEPHAN, M. P. AZEVEDO, T. L. MELLINGER-SILVA, C. ROSENTHAL, A. |
| Affiliation: | L. M. FONTOURA, UFRRJ; MARILIA PENTEADO STEPHAN, CTAA; TATIANA DE LIMA AZEVEDO, CTAA; CAROLINE MELLINGER SILVA, CTAA; AMAURI ROSENTHAL, CTAA. |
| Date Issued: | 2013 |
| Citation: | In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 146. |
| Thesagro: | Cloreto de Sódio |
| Keywords: | Carne de porco Alta pressão hidrostática |
| 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 | |
|---|---|---|---|---|
| 2013127.pdf | 319,19 kB | Adobe PDF |  View/Open |
