Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract (2015)
- 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: CONSERVAÇÃO DE ALIMENTOS PELO FRIO; CARNES E DERIVADOS; ORÉGANO
- Language: Inglês
- Imprenta:
- Publisher place: Clermont-Ferrand
- Date published: 2015
- Source:
- Título: Proceedings ICoMST
- Conference titles: International Congress of Meat Science & Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 27 fev. 2026. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Lorenzo Rodríguez, J. M., & Melo, M. P. de. (2015). Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. In Proceedings ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. Proceedings ICoMST. 2015 ;[citado 2026 fev. 27 ] -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Lorenzo Rodríguez JM, Melo MP de. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract. Proceedings ICoMST. 2015 ;[citado 2026 fev. 27 ] - Sensory acceptance of lamb burger prepared with natural antioxidants
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