00696nam a2200181 a 450000100080000000500110000800800410001910000200006024500920008026001890017265000220036165300320038365300190041570000190043470000190045370000240047270000180049619697102016-02-22       2013    bl uuuu     u00u1 u    #d1 aFONTOURA, L. M.  aEffect of high pressure and salt addition to pork meat protein electrophoresis profile.  aIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 146.c2013  aCloreto de Sódio  aAlta pressão hidrostática  aCarne de porco1 aSTEPHAN, M. P.1 aAZEVEDO, T. L.1 aMELLINGER-SILVA, C.1 aROSENTHAL, A.