Quality assessment of soy milk: RR® event traceability, detection of Salmonella enteritidis and sensory analysis.
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The objective of this work was to produce hydrosoluble soybean extract ? soy milk, through the processing of organic, conventional and transgenic ? RR® soybeans and to evaluate the analysis sensory affective of product, the RR® traceability and the microbiological quality through the technique of q-PCR SYBR Green®.
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Análise sensorial, Leite de Soja, Salmonella Enteritidis