Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; PATINHO, ILIANI - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2021.108596
- Subjects: AMINOÁCIDOS; ANÁLISE SENSORIAL DE ALIMENTOS; BACON; COMPOSTOS VOLÁTEIS; DEFUMAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 181, art. 108596, p. 1-12, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MERLO, Thais Cardoso et al. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, v. 181, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108596. Acesso em: 24 abr. 2024. -
APA
Merlo, T. C., Lorenzo, J. M., Saldaña, E., Patinho, I., Oliveira, A. C., Menegali, B. S., et al. (2021). Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, 181, 1-12. doi:10.1016/j.meatsci.2021.108596 -
NLM
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596 -
Vancouver
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596 - Free sorting task method to optimize the development of smoked bacon: A case study
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Informações sobre o DOI: 10.1016/j.meatsci.2021.108596 (Fonte: oaDOI API)
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