PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT

Detalhes bibliográficos
Autor(a) principal: ARMANDO ABEL MASSINGUE
Data de Publicação: 2018
Tipo de documento: Tese
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6870599
id BRCRIS_641dd6be9785930959038f693c75c2d3
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
title PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
spellingShingle PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
Sensory evaluation
Avaliação sensorial.
ARMANDO ABEL MASSINGUE
title_short PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
title_full PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
title_fullStr PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
title_full_unstemmed PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
title_sort PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT
topic Sensory evaluation
Avaliação sensorial.
publishDate 2018
format doctoralThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6870599
author_role author
author ARMANDO ABEL MASSINGUE
author_facet ARMANDO ABEL MASSINGUE
dc.contributor.advisor1.fl_str_mv Eduardo Mendes Ramos
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/6627082018955988
dc.contributor.advisor1orcid.por.fl_str_mv https://orcid.org/0000000282408151
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
instname_str UNIVERSIDADE FEDERAL DE LAVRAS
dc.publisher.program.fl_str_mv CIÊNCIAS DOS ALIMENTOS
dc.description.course.none.fl_txt_mv CIÊNCIAS DOS ALIMENTOS
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESPROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT Sensory evaluation2018doctoralThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6870599authorARMANDO ABEL MASSINGUEEduardo Mendes Ramoshttp://lattes.cnpq.br/6627082018955988https://orcid.org/0000000282408151UNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASCIÊNCIAS DOS ALIMENTOSCIÊNCIAS DOS ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
identifier_str_mv MASSINGUE, ARMANDO ABEL. PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT . 2018. Tese.
dc.identifier.citation.fl_str_mv MASSINGUE, ARMANDO ABEL. PROCESSING AND CHARACTERIZATION OF THE SURIMILIKE MATERIAL FROM MECHANICALLY DEBONED TURKEY MEAT . 2018. Tese.
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