Search Results - (( decrease on decreased pork processing ) OR ( decrease low decrease the decrease ))~

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1

Study of quantification and validation methodologies of soy proteins and collagen and technological uses in meat products

by Della Torre, J. C. M.

Published 2005

“... emulsion stability. The characteristic flavor and color attributes were decreased by the pork rind...”
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Article

2

Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos

by Della Torre, Jussara Carvalho de Moura

Published 2004

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Doctoral thesis

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