Aspectos comparativos entre ovoprodutos obtidos a partir de dois métodos de secagem / Comparative aspects of egg products obtained from the two drying methods
Hig. aliment
; 28(232/233): 187-191, maio-jun. 2014. tab
Article
in Portuguese
| LILACS
| ID: lil-752270
Responsible library:
BR526.1
Search on Google
Collection:
International databases
Database:
LILACS
Main subject:
Eggs
/
Food Composition
/
Food Preservation
Limits:
Humans
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2014
Document type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Instituto Federal de Educação, Ciência e Tecnologia de Rondônia/BR
/
Universidade Federal da Paraíba/BR
/
Universidade Federal de Campina Grande/BR