TY  - SER
AU  - Grizotto,R.K.
AU  - Andrade,J.C.de
AU  - Miyagusku,L.
AU  - Yamada,E.A.
TI  - Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour
KW  - CARNE TRATADA
KW  - SALSICHA
KW  - SECAGEM
KW  - ANÁLISE ORGANOLÉPTICA
UR  - http://www.scielo.br/pdf/cta/v32n3/aop_cta_4985.pdf
ER  -