Source: Meat Science. Unidade: FZEA
Subjects: SALSICHA, CARNES E DERIVADOS, OVINOS, ORÉGANO, ANTIOXIDANTES, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS
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FERNANDES, Rafaella de Paula Paseto et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, v. 137, p. 244-257, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.018. Acesso em: 31 out. 2024.APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo, J. M., & Melo, M. P. de. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, 137, 244-257. doi:10.1016/j.meatsci.2017.11.018NLM
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018Vancouver
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
