Influence of peanut skin extract on shelf-life of sheep patties (2016)
- Authors:
- USP affiliated authors: MELO, MARIZA PIRES DE - FZEA ; TRINDADE, MARCO ANTONIO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.apjtb.2016.05.002
- Subjects: CONSERVAÇÃO DE ALIMENTOS; VIDA-DE-PRATELEIRA; ANTIOXIDANTES; AMENDOIM; CARNES E DERIVADOS; OVINOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Asian Pacific Journal of Tropical Biomedicine
- ISSN: 2221-1691
- Volume/Número/Paginação/Ano: v. 6, n. 7, p. 586-596, July 2016
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc-nd
-
ABNT
MUNEKATA, Paulo Eduardo Sichetti et al. Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, v. 6, n. 7, p. 586-596, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.apjtb.2016.05.002. Acesso em: 14 out. 2024. -
APA
Munekata, P. E. S., Fernandes, R. de P. P., Melo, M. P. de, Trindade, M. A., & Lorenzo Rodríguez, J. M. (2016). Influence of peanut skin extract on shelf-life of sheep patties. Asian Pacific Journal of Tropical Biomedicine, 6( 7), 586-596. doi:10.1016/j.apjtb.2016.05.002 -
NLM
Munekata PES, Fernandes R de PP, Melo MP de, Trindade MA, Lorenzo Rodríguez JM. Influence of peanut skin extract on shelf-life of sheep patties [Internet]. Asian Pacific Journal of Tropical Biomedicine. 2016 ; 6( 7): 586-596.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.apjtb.2016.05.002 -
Vancouver
Munekata PES, Fernandes R de PP, Melo MP de, Trindade MA, Lorenzo Rodríguez JM. Influence of peanut skin extract on shelf-life of sheep patties [Internet]. Asian Pacific Journal of Tropical Biomedicine. 2016 ; 6( 7): 586-596.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.apjtb.2016.05.002 - Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere
- Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
- 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
- Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
- 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
- Sensory acceptance of lamb burger prepared with natural antioxidants
Informações sobre o DOI: 10.1016/j.apjtb.2016.05.002 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
