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    Assessment of mass variation, lipid oxidation and sensorial acceptance of microwave cooked bovine meat marinated with salt, hydrocolloids, and antioxidants / Avaliação da variação de massa, oxidação lipídica e aceitação sensorial da carne bovina cozida em micro-ondas marinada com sal, hidrocoloides e antioxidantes

    Assessment of mass variation, lipid oxidation and sensorial acceptance of microwave cooked bovine meat marinated with salt, hydrocolloids, and antioxidants / Avaliação da variação... von Chweih, Luana, Tsukuda, Patricia Maria, Longhi, Daniel Angelo, Garcia, Carlos Eduardo Rocha


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