{"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":"1036. [\u0412\u043b\u0438\u044f\u043d\u0438\u0435 \u0417\u0430\u043c\u0435\u043d\u044b \u0425\u043b\u043e\u0440\u0438\u0434\u0430 \u041d\u0430\u0442\u0440\u0438\u044f \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u043c \u041a\u0430\u043b\u0438\u044f \u0418\/\u0418\u043b\u0438 \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u043c \u041a\u0430\u043b\u044c\u0446\u0438\u044f \u041f\u0440\u0438 \u041f\u043e\u0441\u043e\u043b\u0435 \u041d\u0430 \u0414\u0438\u043d\u0430\u043c\u0438\u043a\u0443 \u0424\u0438\u0437\u0438\u043a\u043e-\u0425\u0438\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u0445 \u0421\u0432\u043e\u0439\u0441\u0442\u0432 \u0412 \u041f\u0440\u043e\u0446\u0435\u0441\u0441\u0435 \u0421\u043e\u0437\u0440\u0435\u0432\u0430\u043d\u0438\u044f \u0413\u043e\u0432\u044f\u0434\u0438\u043d\u044b \u0418 \u0412\u044b\u0445\u043e\u0434 \u041f\u0440\u043e\u0434\u0443\u043a\u0446\u0438\u0438 \u041f\u0440\u0438 \u0412\u0430\u0440\u043a\u0435. (\u0411\u0440\u0430\u0437\u0438\u043b\u0438\u044f)]. Vidal V.A.S., Paglarini C. De S., Ferreira A., Dos Santos J.R., Pollonio M.A.R. Influence Of The Addition Of Kcl And Cacl2 Blends On The Physicochemical Parameters Of Salted Meat Products Throughout The Processing Steps \/\/ Food Science And Technology.-2020.-Vol.40,N 3.-P. 665-670.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.669-670. \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=\"1QcWgUEfuC\"><a href=\"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393700\/\">1036. [\u0412\u043b\u0438\u044f\u043d\u0438\u0435 \u0417\u0430\u043c\u0435\u043d\u044b \u0425\u043b\u043e\u0440\u0438\u0434\u0430 \u041d\u0430\u0442\u0440\u0438\u044f \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u043c \u041a\u0430\u043b\u0438\u044f \u0418\/\u0418\u043b\u0438 \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u043c \u041a\u0430\u043b\u044c\u0446\u0438\u044f \u041f\u0440\u0438 \u041f\u043e\u0441\u043e\u043b\u0435 \u041d\u0430 \u0414\u0438\u043d\u0430\u043c\u0438\u043a\u0443 \u0424\u0438\u0437\u0438\u043a\u043e-\u0425\u0438\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u0445 \u0421\u0432\u043e\u0439\u0441\u0442\u0432 \u0412 \u041f\u0440\u043e\u0446\u0435\u0441\u0441\u0435 \u0421\u043e\u0437\u0440\u0435\u0432\u0430\u043d\u0438\u044f \u0413\u043e\u0432\u044f\u0434\u0438\u043d\u044b \u0418 \u0412\u044b\u0445\u043e\u0434 \u041f\u0440\u043e\u0434\u0443\u043a\u0446\u0438\u0438 \u041f\u0440\u0438 \u0412\u0430\u0440\u043a\u0435. (\u0411\u0440\u0430\u0437\u0438\u043b\u0438\u044f)]. Vidal V.A.S., Paglarini C. De S., Ferreira A., Dos Santos J.R., Pollonio M.A.R. Influence Of The Addition Of Kcl And Cacl2 Blends On The Physicochemical Parameters Of Salted Meat Products Throughout The Processing Steps \/\/ Food Science And Technology.-2020.-Vol.40,N 3.-P. 665-670.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.669-670. \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-49393700\/embed\/#?secret=1QcWgUEfuC\" width=\"600\" height=\"338\" title=\"&#8220;1036. [\u0412\u043b\u0438\u044f\u043d\u0438\u0435 \u0417\u0430\u043c\u0435\u043d\u044b \u0425\u043b\u043e\u0440\u0438\u0434\u0430 \u041d\u0430\u0442\u0440\u0438\u044f \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u043c \u041a\u0430\u043b\u0438\u044f \u0418\/\u0418\u043b\u0438 \u0425\u043b\u043e\u0440\u0438\u0434\u043e\u043c \u041a\u0430\u043b\u044c\u0446\u0438\u044f \u041f\u0440\u0438 \u041f\u043e\u0441\u043e\u043b\u0435 \u041d\u0430 \u0414\u0438\u043d\u0430\u043c\u0438\u043a\u0443 \u0424\u0438\u0437\u0438\u043a\u043e-\u0425\u0438\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u0445 \u0421\u0432\u043e\u0439\u0441\u0442\u0432 \u0412 \u041f\u0440\u043e\u0446\u0435\u0441\u0441\u0435 \u0421\u043e\u0437\u0440\u0435\u0432\u0430\u043d\u0438\u044f \u0413\u043e\u0432\u044f\u0434\u0438\u043d\u044b \u0418 \u0412\u044b\u0445\u043e\u0434 \u041f\u0440\u043e\u0434\u0443\u043a\u0446\u0438\u0438 \u041f\u0440\u0438 \u0412\u0430\u0440\u043a\u0435. (\u0411\u0440\u0430\u0437\u0438\u043b\u0438\u044f)]. Vidal V.A.S., Paglarini C. De S., Ferreira A., Dos Santos J.R., Pollonio M.A.R. Influence Of The Addition Of Kcl And Cacl2 Blends On The Physicochemical Parameters Of Salted Meat Products Throughout The Processing Steps \/\/ Food Science And Technology.-2020.-Vol.40,N 3.-P. 665-670.-\u0410\u043d\u0433\u043b.-Bibliogr.: P.669-670. \u0428\u0438\u0444\u0440 *Http:\/\/Www.Scielo.Br\/Cta&#8221; &#8212; Observat\u00f3rio R\u00fassia-Am\u00e9rica Latina\" data-secret=\"1QcWgUEfuC\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! 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