Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat (2010)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MOURÃO, GERSON BARRETO - ESALQ
- Unidade: ESALQ
- Subjects: ANTIOXIDANTES; PROCESSAMENTO DE ALIMENTOS; LIPÍDEOS; RESÍDUOS; VINHO
- Language: Inglês
- Imprenta:
- Source:
- Título: Proceeding
- Conference titles: International Congress of Meat Science and Technology
-
ABNT
CONTRERAS CASTILLO, Carmen Josefina et al. Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat. 2010, Anais.. Jeju: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. Disponível em: https://digicomst.ie/wp-content/uploads/2020/05/2010_02_02.pdf. Acesso em: 13 fev. 2026. -
APA
Contreras Castillo, C. J., Selani, M. M., Packer, V. G., Silva, T. Z., & Mourão, G. B. (2010). Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat. In Proceeding. Jeju: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://digicomst.ie/wp-content/uploads/2020/05/2010_02_02.pdf -
NLM
Contreras Castillo CJ, Selani MM, Packer VG, Silva TZ, Mourão GB. Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat [Internet]. Proceeding. 2010 ;[citado 2026 fev. 13 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2010_02_02.pdf -
Vancouver
Contreras Castillo CJ, Selani MM, Packer VG, Silva TZ, Mourão GB. Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat [Internet]. Proceeding. 2010 ;[citado 2026 fev. 13 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2010_02_02.pdf - Beef quality of different portions of the biceps femoris muscle in Bos indicus cattle improved by tumbling with brine
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