Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.tifs.2021.01.092
- Subjects: ANTIOXIDANTES; CARNES E DERIVADOS; GORDURAS; PROCESSAMENTO DE ALIMENTOS; QUALIDADE DOS ALIMENTOS; SAL (CONDIMENTO); SÓDIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Trends in Food Science & Technology
- ISSN: 0924-2244
- Volume/Número/Paginação/Ano: v. 110, p. 833-840, February 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RIOS-MERA, Juan Dario et al. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833-840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 23 abr. 2024. -
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2021). Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, 110, 833-840. doi:10.1016/j.tifs.2021.01.092 -
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092 -
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092 - 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.tifs.2021.01.092 (Fonte: oaDOI API)
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