00970nas a2200313 4500001001300000003000900013005001700022007000300039008003400042040005400076041000900130072001300139100001900152100001600171100001800187100002200205100001900227100001900246100002000265245017000285650001100455650001000466650000800476650001700484650001200501650000900513650001700522773011700539BR2011002750BR-BrBNA20231205115458.0ta230509b bl.|||p| |||| 00| 00por d aBR-BrBNAbporcBiblioteca Nacional de Agricultura a(Pt) aQ04; Q021 aMilani, L.I.G.1 aTerra, N.N.1 aFries, L.L.M.1 aRezer, A.P. de S.1 aFerreira, S.F.1 aCichoski, A.J.1 aValente, C.R.F.1 aOxidação lipídica, características sensoriais e cor da carne de frango adicionada de extratos de caqui (Diospyros kaki, L.)e submetida a tratamento térmico aMOAGEM aCARNE aCOR aOXIDAÇÃO aEXTRATO aMATE aANTIOXIDANTE0 tBrazilian Journal of Food Technology (Brazil)xISSN 1519-0900g(Oct-Dec 2010), v. 13(4) p. 242-250wBR2011002750