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Showing 1 - 2 results of 2 for search '(( decrease to decrease risk decrease ) OR ( decrease will decrease cooking effects ))~', query time: 0.80s Refine Results
1
Caracterização da carne do peito de frango amadeirado durante o congelamento por 12 meses.
by Villegas Cayllahua, Erick Alonso [UNESP]
Published 2020
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Master thesis
2
Potencial tecnológico e funcional de biomassa de banana verde como ingrediente de nhoque
by Tinoco, Layla Pereira do Nascimento
Published 2021
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Master thesis
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Institution
UFRRJ 1 UNESP 1
Source
Repositório Institucional da UFRRJ 1 Repositório Institucional da UNESP 1
Program
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos 1
Author
Tinoco, Layla Pereira do Nascimento 1 Villegas Cayllahua, Erick Alonso [UNESP] 1
Advisor
Barbosa, Maria Ivone Martins Jacintho 1
Format
Master thesis 2
Language
Português 2
Subject
Maciez 1 Meat quality 1 Miopatia 1 Myopathy 1 Peito de madeira 1 Qualidade da carne 1 more ... Storage 1 Tenderness 1 Wooden breast 1 alimento funcional. 1 alimento saudável 1 armazenamento 1 banana verde 1 biomassa de banana verde 1 nhoque 1 see all ... less ...
English Subject
Green banana 1 functional food 1 gnocchi 1 green banana biomass 1 healthy food 1
CNPq Subject
Ciência e Tecnologia de Alimentos 1
Year of Publication
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