Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere (2016)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodcont.2015.11.027
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; OVINOS; ARMAZENAGEM EM ATMOSFERA MODIFICADA; PERCEPÇÃO DE COR; ANTIOXIDANTES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Control
- ISSN: 0956-7135
- Volume/Número/Paginação/Ano: v. 63, p. 65-75, May 2016
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, v. 63, p. 65-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.027. Acesso em: 19 abr. 2024. -
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo Rodríguez, J. M., Munekata, P. E. S., & Melo, M. P. de. (2016). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, 63, 65-75. doi:10.1016/j.foodcont.2015.11.027 -
NLM
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027 -
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027 - Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
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- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
- Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
Informações sobre o DOI: 10.1016/j.foodcont.2015.11.027 (Fonte: oaDOI API)
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