Fatty Acids Profile of Chicken Nuggets Added with Chia Flour (Salvia Hispânica L)

于63rd International Congress of Meat Science and Technology
著者：
J.C. Barros Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, São Paulo, Brazil; trindadema@usp.br

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P.E.S. Munekata Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, São Paulo, Brazil; trindadema@usp.br

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M.A. Pires Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, São Paulo, Brazil; trindadema@usp.br

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I. Rodrigues Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, São Paulo, Brazil; trindadema@usp.br

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C.E.C. Rodrigues Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, São Paulo, Brazil; trindadema@usp.br

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M.A. Trindade Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, 225, Duque de Caxias Norte, Jardim Elite, Postal cod: 13635-900, Pirassununga, São Paulo, Brazil; trindadema@usp.br

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类型:
章节
Page Range:
618–619
DOI:
https://doi.org/10.3920/9789086868605_275

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