Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage (2011)
- Authors:
- USP affiliated authors: FREIRE, MARIA TERESA DE ALVARENGA - FZEA ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FZEA ; TRINDADE, MARCO ANTONIO - FZEA
- Unidade: FZEA
- Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA; CARNES E DERIVADOS; CORDEIROS; CONSERVAÇÃO DE ALIMENTOS PELO FRIO
- Language: Inglês
- Imprenta:
- Publisher: Belgian Association of Meat Science and Technology
- Publisher place: Ghent
- Date published: 2011
- Source:
- Título: Proceedings ICoMST
- Conference titles: International Congress of Meat Science and Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage. 2011, Anais.. Ghent: Belgian Association of Meat Science and Technology, 2011. . Acesso em: 13 fev. 2026. -
APA
Fernandes, R. de P. P., Freire, M. T. de A., Balieiro, J. C. de C., Rosa, A. F., Catunda, F. A. P., & Trindade, M. A. (2011). Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage. In Proceedings ICoMST. Ghent: Belgian Association of Meat Science and Technology. -
NLM
Fernandes R de PP, Freire MT de A, Balieiro JC de C, Rosa AF, Catunda FAP, Trindade MA. Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage. Proceedings ICoMST. 2011 ;[citado 2026 fev. 13 ] -
Vancouver
Fernandes R de PP, Freire MT de A, Balieiro JC de C, Rosa AF, Catunda FAP, Trindade MA. Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage. Proceedings ICoMST. 2011 ;[citado 2026 fev. 13 ] - Indirect estimate of metmyoglobin in lamb meat under different modified atmosphere systems
- Stability of lamb loin stored under refrigeration and packet in different modified atmosphere packaging systems
- Influence of modified atmosphere packaging on physical-chemical parameters of loin lamb stored under refrigeration
- Parâmetros físico-químico dp hambúrger com adição de fibra de ervilha
- Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre
- Diagnóstico dos pontos críticos e avaliação das perspectivas para estudos relativos ao abate e processamento da carne de ovinos
- Dados de qualidade de carne e provas sensoriais
- Microbiological stability of lamb loin packed in modified atmosphere systems and stored under refrigeration
- Características físico-químicas e aceitação sensorial de apresuntado com adição de fibra de ervilha visando redução de custo
- Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber
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