Buscar
Itens para a visualização no momento 1-1 of 1
Uso de óleo de girassol alto oléico e aminoácidos na elaboração de mortadela com redução de gordura e sódio
(Universidade Federal de Santa Maria, 2019-03-29)
The reduction of fat and sodium in food is of extreme importance, since the excessive
consumption of these compounds is correlated with the emergence of chronic diseases. In
the present work, the objective was to evaluate ...