Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets (2019)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; BARANCELLI, GIOVANA VERGINIA - ESALQ ; DARGELIO, MARIANA DAMIAMES BACCARIN - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; RIBEIRO JUNIOR, EDUARDO ELIAS - ESALQ ; MASSARIOLI, ADNA PRADO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2019.108633
- Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA; BIOFILMES; CARNES E DERIVADOS; CONSERVANTES; EMBALAGENS DE ALIMENTOS; SALMÃO; SEGURANÇA ALIMENTAR
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 125, p. 1-10, 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
MERLO, Thais Cardoso et al. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, v. 125, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108633. Acesso em: 28 dez. 2025. -
APA
Merlo, T. C., Contreras-Castillo, C. J., Villa, E. M. S., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., et al. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, 125, 1-10. doi:10.1016/j.foodres.2019.108633 -
NLM
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633 -
Vancouver
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633 - The role of pork in human infections
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Informações sobre o DOI: 10.1016/j.foodres.2019.108633 (Fonte: oaDOI API)
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