ANÁLISIS ESTRUCTURAL DE LA CARNE DE JAMÓN DURANTE EL PROCESO DE COCCIÓN Y TEMPERATURA DE ALMACENAMIENTO. (Spanish).(English):Objective: To determine the structural changes on the pork ham by effect of the cooking process and the temperature of storing. Materials and methods. Six treatments...
Efeito do tempo e da temperatura na extração de isolado protéico da carne de frango 来自 repositorio.roca.utfpr.edu.br 喜欢 0 阅读量: 10 作者: LMD Santos 摘要: The protein isolate is obtained by chemical hydrolysis of the protein, and this can be used in a wide variety of ...