Sensory acceptance of lamb burger prepared with natural antioxidants (2013)
- Authors:
- USP affiliated authors: MELO, MARIZA PIRES DE - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; TRINDADE, MARCO ANTONIO - FZEA
- Unidade: FZEA
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; CORDEIROS; ANTIOXIDANTES
- Language: Inglês
- Imprenta:
- Publisher place: Izmir, Turkey
- Date published: 2013
- Source:
- Título: Proceedings ICoMST
- Conference titles: International Congress of Meat Science and Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Sensory acceptance of lamb burger prepared with natural antioxidants. 2013, Anais.. Izmir, Turkey: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2013. . Acesso em: 09 jan. 2026. -
APA
Fernandes, R. de P. P., Melo, M. P. de, Tonin, F. G., Pugine, S. M. P., Silva, A. A., & Trindade, M. A. (2013). Sensory acceptance of lamb burger prepared with natural antioxidants. In Proceedings ICoMST. Izmir, Turkey: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Melo MP de, Tonin FG, Pugine SMP, Silva AA, Trindade MA. Sensory acceptance of lamb burger prepared with natural antioxidants. Proceedings ICoMST. 2013 ;[citado 2026 jan. 09 ] -
Vancouver
Fernandes R de PP, Melo MP de, Tonin FG, Pugine SMP, Silva AA, Trindade MA. Sensory acceptance of lamb burger prepared with natural antioxidants. Proceedings ICoMST. 2013 ;[citado 2026 jan. 09 ] - Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
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- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
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