Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Q. C. PELLIZZARO"'
Autor:
M. AVEIRO, Q. C. PELLIZZARO, R. D. M. C. AMBONI, C. R. V. BATISTA, L. H. BEIRÃ?O, P. L. M. BARRETO
Publikováno v:
Alimentos e Nutrição, Vol 18, Iss 2, Pp 121-126 (2008)
This study was carried out to evaluate the physical-chemical, microbiological and sensory attributes of the brown mussel (Perna perna) marinated with two different sauces. Microbiological, chemical and sensory changes were monitored, at 4ºC (±1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::ed43eedc1e6e09de38fc0a9367655163
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/144
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/144
Autor:
M. Aveiro, Q. C. PELLIZZARO, R. D. M. C. AMBONI, C. R. V. BATISTA, L. H. BEIRÃO, P. L. M. BARRETO
Publikováno v:
Alimentos e Nutrição, Vol 18, Iss 2, Pp 121-126 (2008)
This study was carried out to evaluate the physical-chemical, microbiological and sensory attributes of the brown mussel (Perna perna) marinated with two different sauces. Microbiological, chemical and sensory changes were monitored, at 4ºC (±1ºC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::023995fe6550a696d8795cc7c69486da
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/144
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/144