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Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos
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Alimentos
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Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef
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Safety criteria for the acquisition of meat in brazilian university restaurants
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Estimation of the shelf life of pezik pickles using Weibull hazard analysis
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Author
Sociedade Brasileira de Cin̊cia e Tecnologia de Alimentos
Fries Leadir Lucy Martins
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Guzek Dominika
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