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Abstract
Three lots of beikost (liver with vegetables) manufactured according to three different procedures were evaluated by means of the determination of several indices (chemicals and biologicals) of protein quality. The results show that the duration and the temperature of the cooldng process both influence on the nutritive value of the alimento. The importance of to achieve and agreement between the duration of heat treatment and, as minor as possible, and the adequate aceptance by the consumers, is clearly established.
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