Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract (2015)
- Autores:
- Autores USP: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- Assuntos: CONSERVAÇÃO DE ALIMENTOS PELO FRIO; CARNES E DERIVADOS; ORÉGANO
- Idioma: Inglês
- Imprenta:
- Local: Clermont-Ferrand
- Data de publicação: 2015
- Fonte:
- Título do periódico: Book of Abstracts ICoMST
- Nome do evento: International Congress of Meat Science & Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 23 abr. 2024. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Lorenzo Rodríguez, J. M., & Melo, M. P. de. (2015). Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. In Book of Abstracts ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. Book of Abstracts ICoMST. 2015 ;[citado 2024 abr. 23 ] -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. Book of Abstracts ICoMST. 2015 ;[citado 2024 abr. 23 ] - Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
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- Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage
- Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
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