Source: Scientia Agricola. Unidade: ESALQ
Subjects: MORTADELA, LIPÍDEOS, OXIDAÇÃO, HIDROCOLOIDE, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
ABNT
SALDAÑA, Erick et al. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. Scientia Agricola, v. 72, n. 6, p. 495-503, 2015Tradução . . Disponível em: https://doi.org/10.1590/0103-9016-2014-0387. Acesso em: 14 nov. 2024.APA
Saldaña, E., Lemos, A. L. da S. C., Selani, M. M., Spada, F. P., Almeida, M. A. de, & Contreras Castillo, C. J. (2015). Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. Scientia Agricola, 72( 6), 495-503. doi:10.1590/0103-9016-2014-0387NLM
Saldaña E, Lemos AL da SC, Selani MM, Spada FP, Almeida MA de, Contreras Castillo CJ. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids [Internet]. Scientia Agricola. 2015 ; 72( 6): 495-503.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/0103-9016-2014-0387Vancouver
Saldaña E, Lemos AL da SC, Selani MM, Spada FP, Almeida MA de, Contreras Castillo CJ. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids [Internet]. Scientia Agricola. 2015 ; 72( 6): 495-503.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/0103-9016-2014-0387