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 acesso aberto
- Este artigo NÃO é de acesso aberto
-
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: 14 fev. 2026. -
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 2026 fev. 14 ] 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 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633 - The role of pork in human infections
- Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters
- Contributions to the analysis of dispersed count data
- Aprendizagem extracurricular em microbiologia dos alimentos: experiência de um grupo de extensão universitária
- Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
- Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)
- Free sorting task method to optimize the development of smoked bacon: A case study
- Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon
- Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
- Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
Informações sobre o DOI: 10.1016/j.foodres.2019.108633 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
2971563-Incorporation of ... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
