Elaboração de produtos tipo “hambúrguer” defumado de fígado bovino adicionado de aveia
Submitted by Nathália Neves (nathalia.neves@ufpe.br) on 2015-03-04T18:48:52Z No. of bitstreams: 2 Cibele Maria Rocha.pdf: 1610972 bytes, checksum: df697c3dba311a5dad98df8b68112d8c (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) === Made available in DSpace on 2015-...
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| Language: | br |
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Universidade Federal de Pernambuco
2015
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| Online Access: | https://repositorio.ufpe.br/handle/123456789/10505 |