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Efeitos do processamento industrial de alimentos sobre a estabilidade de vitaminas
Effects of industrial foods processing on vitamins stability

Correria , L.F.M. ; Faraoni , A.S. ; Pinheiro-Sant'Ana , H.M.

Alimentos e Nutrição, 2008, Vol.(1), pp.83-95 [Rivista Peer Reviewed]

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2
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Stability of B-vitamins in meats prepared by food-service. 3. Nicotinic acid

Pinheiro-Santana , H.M. ; Penteado , M.V.C. ; Stringheta , P.C. ; Chaves , J.B.P.

Foodservice research international, 1999, Vol.11(1), pp.69-82 [Rivista Peer Reviewed]

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3
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Stability of B-vitamins in meats prepared by foodservice. 2.Riboflavin

Pinheiro-Santana , H.M. ; Stringheta , P.C. ; Penteado , M.V.C. ; Brandao , S.C.C.

Foodservice research international, 1999, Vol.11(1), pp.53-67 [Rivista Peer Reviewed]

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4
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Stability of B-vitamin in meats prepared by foodservice. 1. Thiamin

Pinheiro-Santana , H.M. ; Penteado , M.V.C. ; Brandao , S.C.C. ; Stringheta , P.C.

Foodservice research international, 1999, Vol.11(1), pp.33-52 [Rivista Peer Reviewed]

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5
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Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service

Pinheiro Sant'Ana , H.M. ; Stringheta , P.C. ; Cardoso Brandao , S.C. ; Cordeiro De Azeredo , R.M.

Food Chemistry, 1998, Vol.(1/2), pp.145-151

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