Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger (2021)
- Authors:
- USP affiliated authors: KUSHIDA, MARTA MITSUI - FZEA ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ
- Unidades: FZEA; ESALQ
- DOI: 10.1016/j.meatsci.2020.108307
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; COGUMELOS COMESTÍVEIS; GORDURAS
- Keywords: Hambúrger de carne bovina; Oxidação lipídica
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 172, art. 108307, p. 1-9, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PATINHO, Iliani et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, v. 172, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108307. Acesso em: 27 dez. 2025. -
APA
Patinho, I., Selani, M. M., Saldaña, E., Bortoluzzi, A. C. T., Rios-Mera, J. D., Silva, C. M. da, et al. (2021). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, 172, 1-9. doi:10.1016/j.meatsci.2020.108307 -
NLM
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307 -
Vancouver
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307 - Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
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Informações sobre o DOI: 10.1016/j.meatsci.2020.108307 (Fonte: oaDOI API)
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