Antioxidant type and heating method in sausage preference (1998)
- Authors:
- USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA S - FSP ; MARIA ELISABETH MACHADO PINTO E SILVA - FSP
- Unidade: FSP
- Assunto: NUTRIÇÃO
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Atlanta
- Date published: 1998
- Source:
- Título: Book of Abstracts
- Conference titles: IFT Annual Meeting
-
ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva e PINTO-E-SILVA, Maria Elisabeth Machado. Antioxidant type and heating method in sausage preference. 1998, Anais.. Atlanta: Institute of Food Technologists, 1998. . Acesso em: 10 fev. 2026. -
APA
Torres, E. A. F. da S., & Pinto-e-Silva, M. E. M. (1998). Antioxidant type and heating method in sausage preference. In Book of Abstracts. Atlanta: Institute of Food Technologists. -
NLM
Torres EAF da S, Pinto-e-Silva MEM. Antioxidant type and heating method in sausage preference. Book of Abstracts. 1998 ;[citado 2026 fev. 10 ] -
Vancouver
Torres EAF da S, Pinto-e-Silva MEM. Antioxidant type and heating method in sausage preference. Book of Abstracts. 1998 ;[citado 2026 fev. 10 ] - Use of fat replacers and their role in nutritive, sensory, and lipid stability evaluation in linguiça (fresh pork sausage)
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