Please use this identifier to cite or link to this item: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1081923
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dc.contributor.authorNALERIO, E. S.
dc.contributor.authorGIONGO, C.
dc.date.accessioned2017-12-21T22:17:21Z-
dc.date.available2017-12-21T22:17:21Z-
dc.date.created2017-12-08
dc.date.issued2017
dc.identifier.citationBagé: Embrapa Pecuária Sul, 2017.
dc.identifier.urihttp://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1081923-
dc.descriptionO presunto cru; O presunto cru ovino; Vantagens da tecnologia
dc.formatil. color.
dc.language.isoporpt_BR
dc.relation.ispartofseries(Embrapa Pecuária Sul. Comunicado técnico, 94).
dc.rightsopenAccesspt_BR
dc.titleCiência e tecnologia de carnes: presunto cru ovino.
dc.typeFolhetos
dc.date.updated2017-12-21T22:17:21Zpt_BR
dc.subject.thesagroCarne
dc.subject.thesagroCarne tratada
dc.subject.thesagroOvino
dc.subject.thesagroPresunto
dc.format.extent28 p.
riaa.ainfo.id1081923
riaa.ainfo.lastupdate2017-12-21
dc.contributor.institutionELEN SILVEIRA NALERIO, CPPSUL; CITIELI GIONGO, CPPSUL.
Appears in Collections:Comunicado Técnico (CPPSUL)

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