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THERMOPHYSICAL PROPERTIES OF HYDROLYZED BY‐PRODUCTS FROM THE MEAT INDUSTRY |
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| Authors: | GABRIELI ALVES DE OLIVEIRA ÉVERTON FERNANDO ZANOELO |
| Affiliation: | 1. Graduate School of Food Technology;2. Department of Chemical Engineering, Federal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Jardim das Américas, Curitiba, PR 81531‐990, Brazil |
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