Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger (2020)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; LEON, JUAN SEBASTIAN SERRANO - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s13197-019-04093-x
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; ANTIOXIDANTES; CARNES E DERIVADOS; FRANGOS DE CORTE; PIMENTA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science and Technology Mysore
- ISSN: 0022-1155
- Volume/Número/Paginação/Ano: v. 57,n. 2 , p. 617-627, 2020
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
VILLA, Erick Manuel Saldaña et al. Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger. Journal of Food Science and Technology Mysore, v. 57, n. 2 , p. 617-627, 2020Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-04093-x. Acesso em: 13 fev. 2026. -
APA
Villa, E. M. S., Serrano-Leon, J. S., Selani, M. M., & Contreras-Castillo, C. J. (2020). Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger. Journal of Food Science and Technology Mysore, 57( 2 ), 617-627. doi:10.1007/s13197-019-04093-x -
NLM
Villa EMS, Serrano-Leon JS, Selani MM, Contreras-Castillo CJ. Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger [Internet]. Journal of Food Science and Technology Mysore. 2020 ; 57( 2 ): 617-627.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1007/s13197-019-04093-x -
Vancouver
Villa EMS, Serrano-Leon JS, Selani MM, Contreras-Castillo CJ. Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger [Internet]. Journal of Food Science and Technology Mysore. 2020 ; 57( 2 ): 617-627.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1007/s13197-019-04093-x - Caracterização química e estabilidade oxidativa de produto reestruturado de frango sob ação de embalagem ativa adicionada de extratos de resíduos agroindustriais
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Informações sobre o DOI: 10.1007/s13197-019-04093-x (Fonte: oaDOI API)
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