Antioxidant type, heatting method and sausage lipid quality and preference (2002)
- Authors:
- USP affiliated authors: SIQUEIRA, JOSE DE OLIVEIRA - FEA ; TORRES, ELIZABETH A. F. S. - FSP ; SILVA, MARIA ELISABETH MACHADO PINTO E - FSP
- Unidades: FEA; FSP
- Subjects: SALSICHA; ANÁLISE DE ALIMENTOS; PALADAR; PREFERÊNCIAS ALIMENTARES; TECNOLOGIA DE MICRO-ONDAS
- Language: Inglês
- Imprenta:
- Publisher: EAD/FEA/USP
- Publisher place: São Paulo
- Date published: 2002
-
ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Antioxidant type, heatting method and sausage lipid quality and preference. . São Paulo: EAD/FEA/USP. Disponível em: http://www.ead.fea.usp.br/wpapers/. Acesso em: 10 fev. 2026. , 2002 -
APA
Torres, E. A. F. da S., Pinto-e-Silva, M. E. M., Rocco, S. C., Ferrari, C. K. B., & Siqueira, J. de O. (2002). Antioxidant type, heatting method and sausage lipid quality and preference. São Paulo: EAD/FEA/USP. Recuperado de http://www.ead.fea.usp.br/wpapers/ -
NLM
Torres EAF da S, Pinto-e-Silva MEM, Rocco SC, Ferrari CKB, Siqueira J de O. Antioxidant type, heatting method and sausage lipid quality and preference [Internet]. 2002 ;[citado 2026 fev. 10 ] Available from: http://www.ead.fea.usp.br/wpapers/ -
Vancouver
Torres EAF da S, Pinto-e-Silva MEM, Rocco SC, Ferrari CKB, Siqueira J de O. Antioxidant type, heatting method and sausage lipid quality and preference [Internet]. 2002 ;[citado 2026 fev. 10 ] Available from: http://www.ead.fea.usp.br/wpapers/ - Antioxidant type, heating method and sausage lipid quality and preference
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