Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

Overview of attention for article published in Brazilian Journal of Food Technology, March 2017

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Fabiana Niglio - Brazilian Journal of Food Technology, 01 Nov 2019

No trabalho “Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide” buscou-s…

Fabiana Niglio - Brazilian Journal of Food Technology, 27 Mar 2019

Você sabe o que é “sous vide”? Conhece os seus benefícios para o rendimento da carne bovina? Informe-se pelo artigo do BJFT “Max…

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