Technological and sensory quality of restructured low-fat cooked ham containing liquid whey
- DOI
- 10.1590/s1413-70542012000100011
- Published
- 2012-02
- Container
- Ciência e Agrotecnologia
- Publisher
- FapUNIFESP (SciELO)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1590/s1413-70542012000100011,
title = {Technological and sensory quality of restructured low-fat cooked ham containing liquid whey},
author = {Monalisa Pereira Dutra and Giselle Pereira Cardoso and Eduardo Mendes Ramos and Alcinéia de Lemos Souza Ramos and Ana Carla Marques Pinheiro and Paulo Rogério Fontes},
year = {2012},
journal = {Ciência e Agrotecnologia},
doi = {10.1590/s1413-70542012000100011},
url = {https://doi.org/10.1590/s1413-70542012000100011}
}RIS
TY - JOUR TI - Technological and sensory quality of restructured low-fat cooked ham containing liquid whey AU - Monalisa Pereira Dutra AU - Giselle Pereira Cardoso AU - Eduardo Mendes Ramos AU - Alcinéia de Lemos Souza Ramos AU - Ana Carla Marques Pinheiro AU - Paulo Rogério Fontes PY - 2012 JO - Ciência e Agrotecnologia DO - 10.1590/s1413-70542012000100011 UR - https://doi.org/10.1590/s1413-70542012000100011 ER -
APA
Dutra, M. P., Cardoso, G. P., Ramos, E. M., Ramos, A. D. L. S., Pinheiro, A. C. M., & Fontes, P. R. (2012). Technological and sensory quality of restructured low-fat cooked ham containing liquid whey. Ciência e Agrotecnologia. https://doi.org/10.1590/s1413-70542012000100011
Source records
- crossref · retrieved 2026-09-26T08:24:11.175Z