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Paula, Marielle Maria de Oliveira
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Paula, Marielle Maria de Oliveira
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Paula, Marielle Maria de Oliveira
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1
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
by
Paula
,
Marielle
Maria
de
Oliveira
Published 2019
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Article
2
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat
by
Paula
,
Marielle
Maria
de
Oliveira
Published 2020
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Article
3
Qualidade tecnológica e sensorial de apresuntados elaborados com carnes PSE e RFN e diferentes concentrações de sal
by
Paula
,
Marielle
Maria
de
Oliveira
Published 2018
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Master thesis
4
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat
by
Paula
,
Marielle
Maria
de
Oliveira
Published 2020
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Article
5
Technological and sensory characteristics of hamburgers added with chia seed as fat replacer
by
Paula
,
Marielle
Maria
de
Oliveira
Published 2019
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Article
6
Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study
by
Costa,Claudine Garcia Chaves da
Published 2019
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Paula
,
Marielle
Maria
de
Oliveira
...
”
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Article
7
Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study
by
Costa, Claudine Garcia Chaves da
Published 2019
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...
Paula
,
Marielle
Maria
de
Oliveira
...
”
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Article
8
Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil
by
Andrade,Bruna Fernandes
Published 2022
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Paula
,
Marielle
Maria
de
Oliveira
...
”
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