00937nam a2200253 a 450000100080000000500110000800800410001910000180006024501550007826001890023365000080042265000170043065000120044765300320045965300320049170000190052370000180054270000150056070000190057570000190059470000240061370000230063770000230066019696792016-02-23       2013    bl uuuu     u00u1 u    #d1 aBONFIM, R. C.  aCombined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.  aIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 110.c2013  aCor  aEletroforese  aTextura  aAlta pressão hidrostática  aTransglutaminase microbiana1 aSTEPHAN, M. P.1 aROSENTHAL, A.1 aDELIZA, R.1 aMATHIAS, S. P.1 aAZEVEDO, T. L.1 aMELLINGER-SILVA, C.1 aFERREIRA, J. C. S.1 aLEAL JUNIOR, W. F.