The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger (2024)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- Subjects: ADITIVOS ALIMENTARES; ANTIOXIDANTES; COZIMENTO; EMBALAGENS DE ALIMENTOS; FRANGOS DE CORTE; HAMBÚRGUER; LIPÍDEOS; OXIDAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Foz do Iguaçu, PR
- Date published: 2024
- Source:
- Título: Responsible meat production
- Volume/Número/Paginação/Ano: 600 p
- Conference titles: International Congress of Meat Science and Technology (ICoMST)
-
ABNT
JOÃO MARCOS FERREIRA DE JESUS1, et al. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger. 2024, Anais.. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 28 dez. 2025. -
APA
João Marcos Ferreira de Jesus1,, Menegali, B. S., João Marcos Ferreira de Jesus1,, Patinho, I., Saldaña, E., Contreras-Castillo, C. J., & Selani, M. M. (2024). The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger. In Responsible meat production. Foz do Iguaçu, PR: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
NLM
João Marcos Ferreira de Jesus1, Menegali BS, João Marcos Ferreira de Jesus1, Patinho I, Saldaña E, Contreras-Castillo CJ, Selani MM. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger [Internet]. Responsible meat production. 2024 ;[citado 2025 dez. 28 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
Vancouver
João Marcos Ferreira de Jesus1, Menegali BS, João Marcos Ferreira de Jesus1, Patinho I, Saldaña E, Contreras-Castillo CJ, Selani MM. The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger [Internet]. Responsible meat production. 2024 ;[citado 2025 dez. 28 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf - Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
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