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TEC. CARNE II > AMACIAMENTO DE CARNES E ATIVIDADES DE ENZIMAS PROTEOLITICAS > Flashcards

AMACIAMENTO DE CARNES E ATIVIDADES DE ENZIMAS PROTEOLITICAS Flashcards

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1
Q

Quais fatores podem influenciar a maciez?

A

idade, genetica, sexo, nutricao, ante mortem, post mortem, corte de carne

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TEC. CARNE II (4 decks)

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