Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

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Bibliographic Details
Main Author:	Camila Barbosa CARVALHO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Subjects:	Agrociencias Beef herbs spices texture lipid oxidation
Online Access:	Acceder al recurso
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