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Refinado por: autor: Domenech, C remover idioma: Inglês remover International Journal Of Food Science And Technology remover
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1
Optimization of extrusion cooking of lung proteins by response surface methodology
Optimization of extrusion cooking of lung proteins by response surface methodology
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Artigo 		Adicionar ao Meu Espaço

Optimization of extrusion cooking of lung proteins by response surface methodology

Deborah Helena Markowicz Bastos C H Domenech; José Alfredo Gomes Areas

Oxford v.26, p.403-8, 1991 International Journal of Food Science and Technology

Oxford 1991

Item não circula. Consulte sua biblioteca.(Acessar)

2
Optimization of extrusion cooking of lung proteins by response surface methodology
Optimization of extrusion cooking of lung proteins by response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Optimization of extrusion cooking of lung proteins by response surface methodology

Deborah Helena Markowicz Bastos C H Domenech; José Alfredo Gomes Areas

Oxford v.26, p.403-8, 1991 International Journal of Food Science and Technology

Oxford 1991

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Areas, J
  2. Bastos, D
  3. Domenech, C
  4. Domenech, C

Neste Assunto:

  1. Proteinas (Metabolismo)
  2. Alimentos De Origem Animal
  3. Tecnologia De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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