Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics (2018)
- Authors:
- USP affiliated authors: BEHRENS, JORGE HERMAN - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; ALMEIDA, MARCIO AURÉLIO DE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2018.02.014
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BACON; COMPONENTES PRINCIPAIS; DEFUMAÇÃO; MADEIRA; REFLORESTAMENTO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 140, p. 44-50, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SALDAÑA, Erick et al. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, v. 140, p. 44-50, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.02.014. Acesso em: 13 fev. 2026. -
APA
Saldaña, E., Castillo, L. S., Sánchez, J. C., Siche, R., Almeida, M. A. de, Behrens, J. H., et al. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, 140, 44-50. doi:10.1016/j.meatsci.2018.02.014 -
NLM
Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.02.014 -
Vancouver
Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.02.014 - A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
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Informações sobre o DOI: 10.1016/j.meatsci.2018.02.014 (Fonte: oaDOI API)
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