Textured soy protein quantification in commercial hamburger (2001)
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: SOJA, ELISA (TÉCNICAS), PROTEÍNAS, NUTRIÇÃO
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MACEDO SILVA, A. et al. Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, v. 14, n. 5, p. 469-478, 2001Tradução . . Disponível em: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf. Acesso em: 28 abr. 2024.APA
Macedo Silva, A., Shimokomaki, M., Vaz, A. J., Yamamoto, Y. Y., & Tenuta Filho, A. (2001). Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, 14( 5), 469-478. Recuperado de http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdfNLM
Macedo Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta Filho A. Textured soy protein quantification in commercial hamburger [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 469-478.[citado 2024 abr. 28 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdfVancouver
Macedo Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta Filho A. Textured soy protein quantification in commercial hamburger [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 469-478.[citado 2024 abr. 28 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf
