Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage (2018)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.meatsci.2017.11.018
- Subjects: SALSICHA; CARNES E DERIVADOS; OVINOS; ORÉGANO; ANTIOXIDANTES; ANÁLISE SENSORIAL DE ALIMENTOS; COMPOSTOS VOLÁTEIS
- Keywords: Free fatty acid; Meat product; Oxidative stability; Origanum vulgare; Sensorial analysis; Volatile compounds
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 137, p. 244-257, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, v. 137, p. 244-257, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.018. Acesso em: 27 fev. 2026. -
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo, J. M., & Melo, M. P. de. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, 137, 244-257. doi:10.1016/j.meatsci.2017.11.018 -
NLM
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2026 fev. 27 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018 -
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2026 fev. 27 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018 - Influence of peanut skin extract on shelf-life of sheep patties
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Informações sobre o DOI: 10.1016/j.meatsci.2017.11.018 (Fonte: oaDOI API)
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