Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life (2020)
- Authors:
- USP affiliated authors: SAVIAN, TACIANA VILLELA - ESALQ ; LOBOS, CRISTIAN MARCELO VILLEGAS - ESALQ ; PINTO, JAIR SEBASTIÃO DA SILVA - PUSP-LQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; RODRIGUES, ANA LUIZA ROSA - ESALQ ; DARGELIO, MARIANA DAMIAMES BACCARIN - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; ANTONIO, JÉSSICA DA CRUZ - ESALQ
- Unidades: ESALQ; PUSP-LQ
- DOI: 10.1016/j.meatsci.2020.108110
- Subjects: BACON; ANÁLISE SENSORIAL DE ALIMENTOS; ANTIOXIDANTES; COMPOSTOS VOLÁTEIS; DEFUMAÇÃO; EUCALIPTO; LIPÍDEOS; MADEIRA; MICROBIOLOGIA DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 164, p. 1-10, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MERLO, Thais Cardoso et al. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, v. 164, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108110. Acesso em: 30 dez. 2025. -
APA
Merlo, T. C., Antonio, J. da C., Savian, T. V., Villegas, C., Dargelio, M. D. B., Pinto, J. S. da S., et al. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, 164, 1-10. doi:10.1016/j.meatsci.2020.108110 -
NLM
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110 -
Vancouver
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110 - Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters
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Informações sobre o DOI: 10.1016/j.meatsci.2020.108110 (Fonte: oaDOI API)
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