Treffer 1 - 3 von 3 für Suche 'Nacimento, Renata do', Suchdauer: 0,57s Treffer weiter einschränken
  1. 1
    Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages von Nacimento, Renata, Vidal, Vitor Andre Silva, Souza Paglarini, Camila, Munekata, Paulo E.S., Lorenzo, José M., Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues


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  2. 2
    Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

    Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat von Nacimento, Renata do, Vidal, Vitor Andre Silva, de Souza Paglarini, Camila, Domínguez, Rubén, Lorenzo, José M, Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues


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  3. 3
    A organização do ambiente de trabalho com o método 5S – cuidando da saúde do trabalhador

    A organização do ambiente de trabalho com o método 5S – cuidando da saúde do trabalhador von Rosângela Maria Greco, Denise Cristina Alves de Moura, Livia Alves Cinsa, Lidiani Queiroz Pilate, Renata Mercês Oliveira de Faria, Priscila de Olivera Nacimento

    Veröffentlicht in Revista ciência em extensão

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