Influence of micronized salt and high-power ultrasound on the quality of beef burgers (2024)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; DARGELIO, MARIANA DAMIAMES BACCARIN - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ ; SANTOS, KAROLINE COSTA DOS - ESALQ
- Unidade: ESALQ
- DOI: 10.1590/1678-992X-2023-0033
- Subjects: BOVINOS DE CORTE; CARNES E DERIVADOS; HAMBÚRGUER; QUALIDADE DOS ALIMENTOS; SÓDIO; ULTRASSOM
- Keywords: Tecnologias emergentes
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Piracicaba
- Date published: 2024
- Source:
- Título: Scientia Agricola
- ISSN: 1678-992X
- Volume/Número/Paginação/Ano: v. 81, art. e20230033, p. 1-7, 2024
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, v. 81, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2023-0033. Acesso em: 28 dez. 2025. -
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. S., Santos, K. C., Rios-Mera, J. D., Dargelio, M. D. B., et al. (2024). Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, 81, 1-7. doi:10.1590/1678-992X-2023-0033 -
NLM
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033 -
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033 - Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore
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- Reducing NaCl in beef burgers using ultrasound and micronized salt: effects on hedonic and sensory perception, technological, and textural characteristics
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Informações sobre o DOI: 10.1590/1678-992X-2023-0033 (Fonte: oaDOI API)
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