Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens (2005)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; TRINDADE, MARCO ANTONIO - FZEA
- Unidades: ESALQ; FZEA
- Subjects: MICROBIOLOGIA DE ALIMENTOS; CORTE DE ALIMENTOS; AVES DOMÉSTICAS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science
- Volume/Número/Paginação/Ano: v. 70, n. 3, p. 236-241, 2005
-
ABNT
TRINDADE, M. A. e CONTRERAS CASTILLO, Carmen Josefina e FELICIO, P. E. de. Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens. Journal of Food Science, v. 70, n. 3, p. 236-241, 2005Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf. Acesso em: 13 fev. 2026. -
APA
Trindade, M. A., Contreras Castillo, C. J., & Felicio, P. E. de. (2005). Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens. Journal of Food Science, 70( 3), 236-241. Recuperado de http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf -
NLM
Trindade MA, Contreras Castillo CJ, Felicio PE de. Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens [Internet]. Journal of Food Science. 2005 ; 70( 3): 236-241.[citado 2026 fev. 13 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf -
Vancouver
Trindade MA, Contreras Castillo CJ, Felicio PE de. Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens [Internet]. Journal of Food Science. 2005 ; 70( 3): 236-241.[citado 2026 fev. 13 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf - Análise sensorial de salame adicionado de diferentes concentrações de própolis microencapsulada por spray-drying
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