Comparação das Características Físico-Químicas e Sensoriais de Hambúrgueres de Carne Bovina Elaboradas com Cloreto de Sódio,Polifosfato e Transglutaminase

Título:

Comparação das Características Físico-Químicas e Sensoriais de Hambúrgueres de Carne Bovina Elaboradas com Cloreto de Sódio,Polifosfato e Transglutaminase

Autor:

Eliane Teixeira Mársico

Ano:

2012

Revista:

Revista Brasileira de Medicina Veterinária

ISSN:

01002430

Tags:

Transglutaminase

Cloreto de sódio

Carne reestruturada

Idioma:

Português

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