Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability (2014)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TRINDADE, MARCO ANTONIO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: ESTABILIDADE; ANÁLISE SENSORIAL DE ALIMENTOS; SALSICHA
- Language: Inglês
- Imprenta:
- Publisher place: Libertyville, IL
- Date published: 2014
- Source:
- Título: Journal of Food Science and Engineering
- ISSN: 2159-5828
- Volume/Número/Paginação/Ano: v. 4, n. 4, p. 167-175, 2014
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ABNT
COMUNIAN, Talita Aline et al. Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability. Journal of Food Science and Engineering, v. 4, n. 4, p. 167-175, 2014Tradução . . Acesso em: 13 fev. 2026. -
APA
Comunian, T. A., Thomazini, M., Gambagorte, V. F., Trindade, M. A., & Fávaro-Trindade, C. S. (2014). Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability. Journal of Food Science and Engineering, 4( 4), 167-175. -
NLM
Comunian TA, Thomazini M, Gambagorte VF, Trindade MA, Fávaro-Trindade CS. Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability. Journal of Food Science and Engineering. 2014 ; 4( 4): 167-175.[citado 2026 fev. 13 ] -
Vancouver
Comunian TA, Thomazini M, Gambagorte VF, Trindade MA, Fávaro-Trindade CS. Effect of incorporating free or encapsulated ascorbic acid in chicken frankfurters on physicochemical and sensory stability. Journal of Food Science and Engineering. 2014 ; 4( 4): 167-175.[citado 2026 fev. 13 ] - Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial
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- Ascorbic acid-loaded microparticles: physicochemical characterization and encapsulation efficiency
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