Ensino E Pesquisa No Campo Da Engenharia E Da Tecnologia De Alimentos 2021
DOI: 10.22533/at.ed.25021050113
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Efeitos Do Uso De Condimentos E Especiarias Na Elaboração De Emulsões Cárneas

Daniela Patrícia de Mendonça Andrade1,
Adriano Santos Honorato de Souza2,
Ana Beatriz Ferreira Silva3
et al.
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