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: 06 nov. 2024. -
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 2024 nov. 06 ] -
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 2024 nov. 06 ] - Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
- Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Methodologies of folin-ciocalteau, frap and DPPH• for evaluation of antioxidant capacity of four aromatic herbs
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
