Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ ; MERLO, THAIS CARDOSO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodcont.2020.107565
- Subjects: BACON; CROMATOGRAFIA LÍQUIDA; DEFUMAÇÃO; ESPECTROMETRIA DE MASSAS; HIDROCARBONETOS POLICÍCLICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Control
- ISSN: 1873-7129
- Volume/Número/Paginação/Ano: v. 120, art. 107565, p. 1-8, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MERLO, Thais Cardoso et al. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control, v. 120, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2020.107565. Acesso em: 13 fev. 2026. -
APA
Merlo, T. C., Molognoni, L., Hoff, R. B., Daguer, H., Patinho, I., & Contreras-Castillo, C. J. (2021). Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control, 120, 1-8. doi:10.1016/j.foodcont.2020.107565 -
NLM
Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon [Internet]. Food Control. 2021 ; 120 1-8.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107565 -
Vancouver
Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon [Internet]. Food Control. 2021 ; 120 1-8.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodcont.2020.107565 - Free sorting task method to optimize the development of smoked bacon: A case study
- Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
- Use of sensory science for the development of healthier processed meat products: a critical opinion
- Projective mapping in the development of sausages: A case study
- Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
- Flash Profile for the characterization of beef burger: A case study
- Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
- Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
- Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
- Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
Informações sobre o DOI: 10.1016/j.foodcont.2020.107565 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3009644-Alternative press... |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
