Source: Meat Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CARNES E DERIVADOS, GORDURAS NA DIETA, COLESTEROL
ABNT
SELANI, Mirian M et al. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: effects on oxidative stability, cholesterol content and fatty acid profile. Meat Science, v. 115, p. 9-15, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2016.01.002. Acesso em: 12 maio 2024.APA
Selani, M. M., Shirado, G. A. N., Margiotta, G. B., Rasera, M. L., Marabesi, A. C., Piedade, S. M. de S., et al. (2016). Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: effects on oxidative stability, cholesterol content and fatty acid profile. Meat Science, 115, 9-15. doi:10.1016/j.meatsci.2016.01.002NLM
Selani MM, Shirado GAN, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM de S, Contreras Castillo CJ, Canniatti Brazaca SG. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: effects on oxidative stability, cholesterol content and fatty acid profile [Internet]. Meat Science. 2016 ; 115 9-15.[citado 2024 maio 12 ] Available from: https://doi.org/10.1016/j.meatsci.2016.01.002Vancouver
Selani MM, Shirado GAN, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM de S, Contreras Castillo CJ, Canniatti Brazaca SG. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: effects on oxidative stability, cholesterol content and fatty acid profile [Internet]. Meat Science. 2016 ; 115 9-15.[citado 2024 maio 12 ] Available from: https://doi.org/10.1016/j.meatsci.2016.01.002