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Publications by Giselle Pereira Cardoso
Composition, Collagen Content and Sensory Quality of Sausages Elaborated With Mechanically Separated Meat Poultry and Collagen Fiber
Brazilian Journal of Food Research
Avaliação Da Maciez De Carne Bovina Revestida Com Biopolímero E Embalada a Vácuo, Após 21 Dias De Maturação
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Collagen Content in the Muscle of Fishes in Association With Their Swimming Movement and Meat Texture.
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Glycosaminoglycan Functionalization of Mechanically and Topologically Defined Collagen I Matrices
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