Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract (2014)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- Subjects: CARNES E DERIVADOS (PROPRIEDADES FÍSICO-QUÍMICAS); CORDEIROS; ORÉGANO; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Punta Del Este
- Date published: 2014
- Source:
- Título: Proceedings ICoMST
- Conference titles: International Congress of Meat Science and Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract. 2014, Anais.. Punta Del Este: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2014. . Acesso em: 24 fev. 2026. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Hirano, M. H., Lorenzo Rodríguez, J. M., & Melo, M. P. de. (2014). Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract. In Proceedings ICoMST. Punta Del Este: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Hirano MH, Lorenzo Rodríguez JM, Melo MP de. Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract. Proceedings ICoMST. 2014 ;[citado 2026 fev. 24 ] -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Hirano MH, Lorenzo Rodríguez JM, Melo MP de. Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract. Proceedings ICoMST. 2014 ;[citado 2026 fev. 24 ] - Sensory acceptance of lamb burger prepared with natural antioxidants
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