Addition of microencapsulated propolis to dry fermented sausage (2009)
Source: Proceedings ICoMST; meat - muscle, manufacturing and meals. Conference titles: International Congress of Meat Science and Technology. Unidades: ESALQ, FZEA
Subjects: MICROENCAPSULAÇÃO, PRÓPOLIS, SECAGEM, OXIDAÇÃO, SALSICHA
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CONTRERAS CASTILLO, Carmen Josefina et al. Addition of microencapsulated propolis to dry fermented sausage. 2009, Anais.. Frederiksberg: Danish Meat Research Institute/Faculty of Life Sciences-University of Copenhagen, 2009. . Acesso em: 20 out. 2024.APA
Contreras Castillo, C. J., Bernardi, S., Golineli, B. B., Fávaro-Trindade, C. S., Cavenaghi, A. D., Harada, M. M., & Beraquet, N. (2009). Addition of microencapsulated propolis to dry fermented sausage. In Proceedings ICoMST; meat - muscle, manufacturing and meals. Frederiksberg: Danish Meat Research Institute/Faculty of Life Sciences-University of Copenhagen.NLM
Contreras Castillo CJ, Bernardi S, Golineli BB, Fávaro-Trindade CS, Cavenaghi AD, Harada MM, Beraquet N. Addition of microencapsulated propolis to dry fermented sausage. Proceedings ICoMST; meat - muscle, manufacturing and meals. 2009 ;[citado 2024 out. 20 ]Vancouver
Contreras Castillo CJ, Bernardi S, Golineli BB, Fávaro-Trindade CS, Cavenaghi AD, Harada MM, Beraquet N. Addition of microencapsulated propolis to dry fermented sausage. Proceedings ICoMST; meat - muscle, manufacturing and meals. 2009 ;[citado 2024 out. 20 ]