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 assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 04 jan. 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 jan. 04 ] 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 jan. 04 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018 - Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere
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Informações sobre o DOI: 10.1016/j.meatsci.2017.11.018 (Fonte: oaDOI API)
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