Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage (2019)
- Authors:
- USP affiliated authors: BITTANTE, ANA MÔNICA QUINTA BARBOSA - FZEA ; LACERDA, ROSELI SENGLING - FZEA ; FERNANDES, ANDREZZA MARIA - FZEA ; TRINDADE, MARCO ANTONIO - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; ESTEVAM, MELISSA MESQUITA - FZEA ; GLORIA, THAÍS ALVES - FZEA
- Unidade: FZEA
- Subjects: CARNES E DERIVADOS; CONSERVAÇÃO DE ALIMENTOS; COMPOSTOS FENÓLICOS
- Language: Inglês
- Imprenta:
- Publisher: University of Algarve
- Publisher place: Faro
- Date published: 2019
- Source:
- Conference titles: Iberoamerican Congress of Food Engineering - CIBIA
-
ABNT
VARGAS, Flávia Carolina et al. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 13 fev. 2026. -
APA
Vargas, F. C., Pereira, L. A., Bittante, A. M. Q. B., Lacerda, R. S., Estevam, M. M., Gloria, T. A., et al. (2019). Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. -
NLM
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2026 fev. 13 ] -
Vancouver
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2026 fev. 13 ] - Teaching physical-chemistry of foods in the food engineering curriculum at the University of São Paulo
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