Effect of high pressure and salt addition to pork meat protein electrophoresis profile.

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dc.contributorL. M. FONTOURA, UFRRJ; MARILIA PENTEADO STEPHAN, CTAA; TATIANA DE LIMA AZEVEDO, CTAA; CAROLINE MELLINGER SILVA, CTAA; AMAURI ROSENTHAL, CTAA.
dc.creatorFONTOURA, L. M.
dc.creatorSTEPHAN, M. P.
dc.creatorAZEVEDO, T. L.
dc.creatorMELLINGER-SILVA, C.
dc.creatorROSENTHAL, A.
dc.date2013-10-29T11:11:11Z
dc.date2013-10-29T11:11:11Z
dc.date2013-10-29
dc.date2013
dc.date2016-02-22T11:11:11Z
dc.date.accessioned2026-06-30T23:08:45Z
dc.identifierIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 146.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/969710
dc.identifier.urihttp://hdl.handle.net/123456789/375072
dc.languageeng
dc.rightsopenAccess
dc.subjectCarne de porco
dc.subjectAlta pressão hidrostática
dc.subjectCloreto de Sódio
dc.titleEffect of high pressure and salt addition to pork meat protein electrophoresis profile.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)