Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour
Grizotto, R.K.
creator
Andrade, J.C. de
creator
Miyagusku, L.
creator
Yamada, E.A.
creator
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CARNE TRATADA
SALSICHA
SECAGEM
ANÁLISE ORGANOLÉPTICA
Ciência e Tecnologia de Alimentos (Brazil)
ISSN 1678-457X
BR2013009059
(Jul-Sep 2012), v. 32(3) p. 538-546
http://www.scielo.br/pdf/cta/v32n3/aop_cta_4985.pdf
http://www.scielo.br/pdf/cta/v32n3/aop_cta_4985.pdf
BR-BrBNA
230509
20231205123245.0
BR2013009059
por