{"version":"1.0","provider_name":"Observat\u00f3rio R\u00fassia-Am\u00e9rica Latina","provider_url":"https:\/\/ruslat.com.br","author_name":"ruslat.com.br","author_url":"https:\/\/ruslat.com.br\/index.php\/author\/ruslat-com-br\/","title":"1035. [\u0412\u043b\u0438\u044f\u043d\u0438\u0435 \u0414\u043e\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u044f \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u0432 \u041a\u0430\u043b\u0438\u044f \u0418 \u041a\u0430\u043b\u044c\u0446\u0438\u044f \u0418 \u041c\u0443\u043a\u0438 \u0418\u0437 \u041c\u0430\u0440\u0430\u043a\u0443\u0439\u0438 \u041d\u0430 \u041e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435 \u041f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u0438 \u0418 \u041f\u0435\u0440\u0435\u043a\u0438\u0441\u043d\u043e\u0435 \u041e\u043a\u0438\u0441\u043b\u0435\u043d\u0438\u0435 \u041b\u0438\u043f\u0438\u0434\u043e\u0432 \u041a\u043e\u043f\u0447\u0435\u043d\u043e\u0439 \u041a\u043e\u043b\u0431\u0430\u0441\u044b \u0418\u0437 \u0411\u0430\u0440\u0430\u043d\u0438\u043d\u044b. (\u0411\u0440\u0430\u0437\u0438\u043b\u0438\u044f)]. Maia Junior J. De A., Henry F. Da C., Della Lucia S.M., Santos Junior A.C., Cabral N. De O., Quirini C.R., Valle F.R.A.F. Sensory Attributes And Lipid Oxidation Of Smoked Lamb Sausage Formulated With Passion Fruit Meal, Potassium Chloride And Calcium Chloride \/\/ Food Science And Technology.-2020.-Vol.40,N 2.-P. 423-429.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.427-428. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta - Observat\u00f3rio R\u00fassia-Am\u00e9rica Latina","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WFSEeg0YI4\"><a href=\"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393699\/\">1035. [\u0412\u043b\u0438\u044f\u043d\u0438\u0435 \u0414\u043e\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u044f \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u0432 \u041a\u0430\u043b\u0438\u044f \u0418 \u041a\u0430\u043b\u044c\u0446\u0438\u044f \u0418 \u041c\u0443\u043a\u0438 \u0418\u0437 \u041c\u0430\u0440\u0430\u043a\u0443\u0439\u0438 \u041d\u0430 \u041e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435 \u041f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u0438 \u0418 \u041f\u0435\u0440\u0435\u043a\u0438\u0441\u043d\u043e\u0435 \u041e\u043a\u0438\u0441\u043b\u0435\u043d\u0438\u0435 \u041b\u0438\u043f\u0438\u0434\u043e\u0432 \u041a\u043e\u043f\u0447\u0435\u043d\u043e\u0439 \u041a\u043e\u043b\u0431\u0430\u0441\u044b \u0418\u0437 \u0411\u0430\u0440\u0430\u043d\u0438\u043d\u044b. (\u0411\u0440\u0430\u0437\u0438\u043b\u0438\u044f)]. Maia Junior J. De A., Henry F. Da C., Della Lucia S.M., Santos Junior A.C., Cabral N. De O., Quirini C.R., Valle F.R.A.F. Sensory Attributes And Lipid Oxidation Of Smoked Lamb Sausage Formulated With Passion Fruit Meal, Potassium Chloride And Calcium Chloride \/\/ Food Science And Technology.-2020.-Vol.40,N 2.-P. 423-429.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.427-428. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393699\/embed\/#?secret=WFSEeg0YI4\" width=\"600\" height=\"338\" title=\"&#8220;1035. [\u0412\u043b\u0438\u044f\u043d\u0438\u0435 \u0414\u043e\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u044f \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u0432 \u041a\u0430\u043b\u0438\u044f \u0418 \u041a\u0430\u043b\u044c\u0446\u0438\u044f \u0418 \u041c\u0443\u043a\u0438 \u0418\u0437 \u041c\u0430\u0440\u0430\u043a\u0443\u0439\u0438 \u041d\u0430 \u041e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435 \u041f\u043e\u043a\u0430\u0437\u0430\u0442\u0435\u043b\u0438 \u0418 \u041f\u0435\u0440\u0435\u043a\u0438\u0441\u043d\u043e\u0435 \u041e\u043a\u0438\u0441\u043b\u0435\u043d\u0438\u0435 \u041b\u0438\u043f\u0438\u0434\u043e\u0432 \u041a\u043e\u043f\u0447\u0435\u043d\u043e\u0439 \u041a\u043e\u043b\u0431\u0430\u0441\u044b \u0418\u0437 \u0411\u0430\u0440\u0430\u043d\u0438\u043d\u044b. (\u0411\u0440\u0430\u0437\u0438\u043b\u0438\u044f)]. Maia Junior J. De A., Henry F. Da C., Della Lucia S.M., Santos Junior A.C., Cabral N. De O., Quirini C.R., Valle F.R.A.F. Sensory Attributes And Lipid Oxidation Of Smoked Lamb Sausage Formulated With Passion Fruit Meal, Potassium Chloride And Calcium Chloride \/\/ Food Science And Technology.-2020.-Vol.40,N 2.-P. 423-429.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.427-428. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta&#8221; &#8212; Observat\u00f3rio R\u00fassia-Am\u00e9rica Latina\" data-secret=\"WFSEeg0YI4\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! 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