ReP USP - Resultado da busca

Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid (2022)

Araújo, Sergiane A; Ribeiro, Rebeca Dantas X; Lima, Anny Graycy Vasconcelos de Oliveira; Nascimento, Thiago; Silva Júnior, Jarbas Miguel; Silva, Thadeu Mariniello; Paulo Roberto Silveira Pimentel; Santos, Neiri Jean A; Lanna, Dante Pazzanese Duarte ; Leilson Bezerra; Ronaldo Lopes Oliveira

Source: Journal of Food Processing and Preservation. Unidade: ESALQ

Subjects: HAMBÚRGUER, GADO NELORE, ANÁLISE SENSORIAL DE ALIMENTOS

A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

ABNT
ARAÚJO, Sergiane A et al. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid. Journal of Food Processing and Preservation, v. 46, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16126. Acesso em: 14 nov. 2024.
APA
Araújo, S. A., Ribeiro, R. D. X., Lima, A. G. V. de O., Nascimento, T., Silva Júnior, J. M., Silva, T. M., et al. (2022). Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid. Journal of Food Processing and Preservation, 46, 1-9. doi:10.1111/jfpp.16126
NLM
Araújo SA, Ribeiro RDX, Lima AGV de O, Nascimento T, Silva Júnior JM, Silva TM, Paulo Roberto Silveira Pimentel, Santos NJA, Lanna DPD, Leilson Bezerra, Ronaldo Lopes Oliveira. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid [Internet]. Journal of Food Processing and Preservation. 2022 ; 46 1-9.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1111/jfpp.16126
Vancouver
Araújo SA, Ribeiro RDX, Lima AGV de O, Nascimento T, Silva Júnior JM, Silva TM, Paulo Roberto Silveira Pimentel, Santos NJA, Lanna DPD, Leilson Bezerra, Ronaldo Lopes Oliveira. Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid [Internet]. Journal of Food Processing and Preservation. 2022 ; 46 1-9.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1111/jfpp.16126

Comparative genomics of two Leptospira interrogans sevorars reveals novel insights into physiology and pathogenesis (2004)

Nascimento, A. L. T. O.; Ko, A. I.; Martins, E. A. L.; Monteiro-Vitorello, Claudia Barros; Ho, P. L.; Haake, D. A.; Verjovski-Almeida, Sergio ; Hartskeerl, R. A.; Marques, Marilis do Valle ; Oliveira, Mariana C ; Menck, Carlos Frederico Martins ; Leite, L. C. C.; Carrer, Helaine; Coutinho, Luiz Lehmann; Degrave, W M; Dellagostin, O. A.; El Dorry, Hamza Fahmi Ali ; Ferro, Emer Suavinho ; Ferro, M I T; Furlan, Luiz Roberto; Gamberini, M; Giglioti, Éder Antônio; Góes-Neto, A.; Goldman, Gustavo Henrique; Goldman, Maria Helena de Souza; Harakava, Ricardo; Jerônimo, S. M. B.; Junqueira-de-Azevedo, Inácio de Loiola Meirelles; Kimura, Edna Teruko ; Kuramae, Eiko E.; Lemos, E. G. M.; Lemos, Manoel Victor Franco; Marino, Celso Luis; Nunes, L. R.; Oliveira, R. C. de; Pereira, G. G.; Reis, Marcelo da Silva ; Scheriefer, A.; Siqueira, W. J.; Sommer, Patricia Sotto-Mayor; Tsai, Siu Mui ; Simpson, A. J. G.; Ferro, J. A.; Camargo, Luís Eduardo Aranha; Kitajima, João Paulo; Setubal, João Carlos ; Van Sluys, Marie-Anne

Source: Journal of Bacteriology. Unidades: IQ, ICB, IB, ESALQ, FCFRP, FFCLRP, CENA

Subjects: LEPTOSPIROSE ANIMAL, GENOMAS

USP Schools

ReP

Filtros

USP Schools

Departament

Authors

USP affiliated authors

Normalized affiliation

Non normalized affiliation