{"id":5824,"date":"2025-04-29T21:57:50","date_gmt":"2025-04-30T00:57:50","guid":{"rendered":"https:\/\/ruslat.com.br\/index.php\/2025\/nao-categorizado\/artigos-49393699\/"},"modified":"2025-04-29T21:57:52","modified_gmt":"2025-04-30T00:57:52","slug":"artigos-49393699","status":"publish","type":"post","link":"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393699\/","title":{"rendered":"1035. 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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"},"content":{"rendered":"<p>Obs.: o acesso ao conte\u00fado completo depende da disponibilidade na fonte de origem.<br \/>\nA utiliza\u00e7\u00e3o de Virtual Private Network (VPN) \u00e9 necess\u00e1ria para acessar algumas fontes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Obs.: o acesso ao conte\u00fado completo depende da disponibilidade na fonte de origem. A utiliza\u00e7\u00e3o de Virtual Private Network (VPN) \u00e9 necess\u00e1ria para acessar algumas fontes.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[107,105,103],"tags":[],"fonte":[],"pais-envolvido":[],"class_list":["post-5824","post","type-post","status-publish","format-standard","hentry","category-artigos","category-biblioteca","category-publicacoes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>1035. 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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<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ruslat.com.br\/index.php\/2025\/biblioteca\/publicacoes\/artigos-49393699\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"1035. 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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\" \/>\n<meta property=\"og:description\" content=\"Obs.: o acesso ao conte\u00fado completo depende da disponibilidade na fonte de origem. 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