Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil (2022)
- Authors:
- Autor USP: ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/15428052.2022.2131671
- Subjects: FRANGOS DE CORTE; GORDURAS; ÓLEOS ESSENCIAIS; ORÉGANO; QUALIDADE DOS ALIMENTOS; SALSICHA; SÓDIO
- Keywords: Inulina
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Culinary Science & Technology
- ISSN: 1542-8052
- Volume/Número/Paginação/Ano: In press, October 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ARAUJO, Chimenes Darlan Leal de et al. Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil. Journal of Culinary Science & Technology, 2022Tradução . . Disponível em: https://doi.org/10.1080/15428052.2022.2131671. Acesso em: 29 dez. 2025. -
APA
Araujo, C. D. L. de, Costa, G. F. da, Oliveira, F. L. N. de, & Oliveira, G. A. A. de. (2022). Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil. Journal of Culinary Science & Technology. doi:10.1080/15428052.2022.2131671 -
NLM
Araujo CDL de, Costa GF da, Oliveira FLN de, Oliveira GAA de. Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil [Internet]. Journal of Culinary Science & Technology. 2022 ;[citado 2025 dez. 29 ] Available from: https://doi.org/10.1080/15428052.2022.2131671 -
Vancouver
Araujo CDL de, Costa GF da, Oliveira FLN de, Oliveira GAA de. Physico-chemical and microbiological quality of sausages with reduced fat and sodium chloride formulated with inulin and oregano essential oil [Internet]. Journal of Culinary Science & Technology. 2022 ;[citado 2025 dez. 29 ] Available from: https://doi.org/10.1080/15428052.2022.2131671 - Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore
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Informações sobre o DOI: 10.1080/15428052.2022.2131671 (Fonte: oaDOI API)
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