00792nam a2200217 a 450000100080000000500110000800800410001910000180006024501230007826001760020165000150037765000080039265000120040065300320041265300320044470000180047670000150049470000190050970000230052870000230055119812922016-02-23       2013    bl uuuu     u00u1 u    #d1 aBONFIM, R. C.  aEffect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat.  aIn: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 8., 2013, Guangzhou. Advanced food processing and quality management: proceedings... [S.l.]: CIGR Committee, 2013. p. 71.c2013  aConsumidor  aCor  aTextura  aAlta pressão hidrostática  aTransglutaminase microbiana1 aROSENTHAL, A.1 aDELIZA, R.1 aMATHIAS, S. P.1 aFERREIRA, J. C. S.1 aLEAL JUNIOR, W. F.