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Adriana Nery de Oliveira, Flavia Braidotti Stevanato, Jesuí Vergilio Visentainer
Pág. 133 - 139
The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of ...
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