African Journal of
Pharmacy and Pharmacology

  • Abbreviation: Afr. J. Pharm. Pharmacol.
  • Language: English
  • ISSN: 1996-0816
  • DOI: 10.5897/AJPP
  • Start Year: 2007
  • Published Articles: 2288

Full Length Research Paper

Acceptability of culinary preparations based on different ground beef grades

Marilice de Andrade Grácia
  • Marilice de Andrade Grácia
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
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Vinícius José Bolognesi
  • Vinícius José Bolognesi
  • Department of Pharmacy, Federal University of Paraná. Lothario Meissner st, 632, Curitiba, Parana, B. O. 80210-170, Brazil.
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Renato João Sossela de Freitas
  • Renato João Sossela de Freitas
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
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Cátia Nara Tobaldini Frizon
  • Cátia Nara Tobaldini Frizon
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
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Rosemary Hoffmann Ribani
  • Rosemary Hoffmann Ribani
  • Department of Chemical Engineering, Federal University of Parana, Curitiba, Parana, Brazil.
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Carlos Eduardo Rocha Garcia
  • Carlos Eduardo Rocha Garcia
  • Department of Pharmacy, Federal University of Paraná. Lothario Meissner st, 632, Curitiba, Parana, B. O. 80210-170, Brazil.
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  •  Received: 01 September 2015
  •  Accepted: 28 January 2016
  •  Published: 15 March 2016

How to cite this article

APA /
Grácia, M. A., Bolognesi, V. J., de Freitas, R. J. S., Frizon, C. N. T., Ribani, R. H., & Garcia, C. E. R. (2016). Acceptability of culinary preparations based on different ground beef grades. African Journal of Pharmacy and Pharmacology, 10(10), 151-156.
Chicago /
Marilice de Andrade Gr&acia, Vin&icius Jos&e Bolognesi, Renato João Sossela de Freitas, C&atia Nara Tobaldini Frizon, Rosemary Hoffmann Ribani and Carlos Eduardo Rocha Garcia. "Acceptability of culinary preparations based on different ground beef grades." African Journal of Pharmacy and Pharmacology 10, no. 10 (2016): 151-156.
MLA /
Marilice de , et al. "Acceptability of culinary preparations based on different ground beef grades." African Journal of Pharmacy and Pharmacology 10.10 (2016): 151-156.