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: 27 dez. 2025. -
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 2025 dez. 27 ] 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 2025 dez. 27 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb07163.x/pdf - Technological and stability parameters of mechanically separated meat from white layer and broiler breeder spent hens
- Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants
- Catálogo de productos cárnicos iberoamericanos
- Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the brazilian production
- Análise sensorial de salame adicionado de diferentes concentrações de própolis microencapsulada por spray-drying
- Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 °C
- International Congress of Meat Science and Technology (ICoMST): Responsible meat production, 70th., 2024: proceedings ...
- Antioxidant activity of propolis microencapsulated by spray drying in salami
- Mortadella sausage produced with soybean oil instead of pork fat
- Aceitação sensorial de reestruturados empanados elaborados com filé de peito de galinhas matrizes de corte e poedeiras comerciais
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
