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Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study.
- Published in:
- Ciência Rural, 2019, v. 49, n. 6, p. 1, doi. 10.1590/0103-8478cr20181048
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- Article
Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16524
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- Article
Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 73, doi. 10.1177/1082013220932355
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- Article