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Effects of the addition of collagen and degree of comminution in the quality of chicken ham
Institution:2. Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, 1621 Avenida 7 de Setembro, Erechim 99700-000, Brazil;3. Department of Health Sciences, Universidade Regional Integrada do Alto Uruguai e das Missões, 1621 Avenida 7 de Setembro, Erechim 99700-000, Brazil;4. Department of Food Engineering, Universidade do Estado de Santa Catarina, BR 282 Km 573.7, s/n, Pinhalzinho 89870-000, Brazil;6. Department of Chemical Engineering and Food Engineering, Universidade Federal de Santa Catarina, Trindade Campus, Florianópolis 8804-900, Brazil
Abstract:
Keywords:collagen fiber  meat product  microscopy  response surface methodology  soy protein isolate  comminution
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