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 Costa, Marcela de Rezende et al. Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams. Sci. agric. (Piracicaba, Braz.), Apr 2008, vol.65, no.2, p.169-173. ISSN 0103-9016


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 Trindade, Marco Antonio, Castillo, Carmen Josefina Contreras and Felício, Pedro Eduardo de Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants. Sci. agric. (Piracicaba, Braz.), June 2006, vol.63, no.3, p.240-245. ISSN 0103-9016


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 Trindade, Marco Antonio, Felício, Pedro Eduardo de and Castillo, Carmen Josefina Contreras Mechanically separated meat of broiler breeder and white layer spent hens. Sci. agric. (Piracicaba, Braz.), Apr 2004, vol.61, no.2, p.234-239. ISSN 0103-9016


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 Teira, Gustavo Adolfo et al. Digital-image analysis to predict weight and yields of boneless subprimal beef cuts. Sci. agric. (Piracicaba, Braz.), 2003, vol.60, no.2, p.403-408. ISSN 0103-9016


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 Marchiori, Andréa Fernanda and Felício, Pedro Eduardo de Quality of wild boar meat and commercial pork. Sci. agric. (Piracicaba, Braz.), Feb 2003, vol.60, no.1, p.1-5. ISSN 0103-9016


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 Osawa, Cibele Cristina, Felício, Pedro Eduardo de and Gonçalves, Lireny Ap. Guaraldo Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos. Quím. Nova, Ago 2005, vol.28, no.4, p.655-663. ISSN 0100-4042


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 Bergamin Filho, Walter et al. Método acelerado de processamento de presunto cru. Ciênc. Tecnol. Aliment., Jun 2010, vol.30, no.2, p.494-500. ISSN 0101-2061


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 Trindade, Marco Antonio et al. Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C. Ciênc. Tecnol. Aliment., Mar 2008, vol.28, no.1, p.160-168. ISSN 0101-2061


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 Costa, Marcela de Rezende et al. Perfil sensorial e aceitação de presuntos crus produzidos por métodos tradicionais e acelerado. Ciênc. Tecnol. Aliment., Mar 2007, vol.27, no.1, p.170-176. ISSN 0101-2061


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