ReP USP - Resultado da busca

Trabalho de evento-resumo
Correlation between the presence of salmonella spp, total and thermotolerant coliforms in pork slaughter (2013)
Castro, A. L.; Vidal-Martins, Ana Maria Centola; Bürger, Karina Paes; Ruiz, Vera Letticie de Azevedo
Source: Proceedings and Abstracts. Conference titles: World Veterinary Congress. Unidade: FZEA
Subjects: HIGIENE DE ALIMENTOS, CARNES E DERIVADOS, SALMONELLA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO, A. L. et al. Correlation between the presence of salmonella spp, total and thermotolerant coliforms in pork slaughter. 2013, Anais.. Prague: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2013. . Acesso em: 17 nov. 2024.
APA
Castro, A. L., Vidal-Martins, A. M. C., Bürger, K. P., & Ruiz, V. L. de A. (2013). Correlation between the presence of salmonella spp, total and thermotolerant coliforms in pork slaughter. In Proceedings and Abstracts. Prague: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.
NLM
Castro AL, Vidal-Martins AMC, Bürger KP, Ruiz VL de A. Correlation between the presence of salmonella spp, total and thermotolerant coliforms in pork slaughter. Proceedings and Abstracts. 2013 ;[citado 2024 nov. 17 ]
Vancouver
Castro AL, Vidal-Martins AMC, Bürger KP, Ruiz VL de A. Correlation between the presence of salmonella spp, total and thermotolerant coliforms in pork slaughter. Proceedings and Abstracts. 2013 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Carcass quality submitted to stretch and the physicochemical characteristics associated with the shelflife of Nellore meat (2013)
Gonzales, I. E.; Pereira, Angélica Simone Cravo ; Vidal-Martins, Ana Maria Centola; Utembergue, Bruno Lapo; Germano, R. R.; Bürger, Karina Paes
Source: Abstracts. Conference titles: World Veterinary Congress. Unidades: FMVZ, FZEA
Subjects: CARCAÇA (QUALIDADE), CARNES E DERIVADOS, GADO NELORE, CONSERVAÇÃO DE ALIMENTOS, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONZALES, I. E. et al. Carcass quality submitted to stretch and the physicochemical characteristics associated with the shelflife of Nellore meat. 2013, Anais.. Prague: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo, 2013. . Acesso em: 17 nov. 2024.
APA
Gonzales, I. E., Pereira, A. S. C., Vidal-Martins, A. M. C., Utembergue, B. L., Germano, R. R., & Bürger, K. P. (2013). Carcass quality submitted to stretch and the physicochemical characteristics associated with the shelflife of Nellore meat. In Abstracts. Prague: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo.
NLM
Gonzales IE, Pereira ASC, Vidal-Martins AMC, Utembergue BL, Germano RR, Bürger KP. Carcass quality submitted to stretch and the physicochemical characteristics associated with the shelflife of Nellore meat. Abstracts. 2013 ;[citado 2024 nov. 17 ]
Vancouver
Gonzales IE, Pereira ASC, Vidal-Martins AMC, Utembergue BL, Germano RR, Bürger KP. Carcass quality submitted to stretch and the physicochemical characteristics associated with the shelflife of Nellore meat. Abstracts. 2013 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Oxidative stability of chicken breast meat from broilers fed oxidezed poultry offal fat (2005)
Regitano-D'Arce, Marisa Aparecida Bismara; Racanicci, A. M. C.; Pino, L. M.; Menten, José Fernando Machado
Source: Modern aspects of fats and oils a fascinating source of Knowledge; abstracts. Conference titles: World Congress and Exhibition of the International Society for Fat Research (ISF. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, FRANGOS DE CORTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
REGITANO-D'ARCE, Marisa Aparecida Bismara et al. Oxidative stability of chicken breast meat from broilers fed oxidezed poultry offal fat. 2005, Anais.. Prague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2005. . Acesso em: 17 nov. 2024.
APA
Regitano-D'Arce, M. A. B., Racanicci, A. M. C., Pino, L. M., & Menten, J. F. M. (2005). Oxidative stability of chicken breast meat from broilers fed oxidezed poultry offal fat. In Modern aspects of fats and oils a fascinating source of Knowledge; abstracts. Prague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.
NLM
Regitano-D'Arce MAB, Racanicci AMC, Pino LM, Menten JFM. Oxidative stability of chicken breast meat from broilers fed oxidezed poultry offal fat. Modern aspects of fats and oils a fascinating source of Knowledge; abstracts. 2005 ;[citado 2024 nov. 17 ]
Vancouver
Regitano-D'Arce MAB, Racanicci AMC, Pino LM, Menten JFM. Oxidative stability of chicken breast meat from broilers fed oxidezed poultry offal fat. Modern aspects of fats and oils a fascinating source of Knowledge; abstracts. 2005 ;[citado 2024 nov. 17 ]
Artigo de periodico
Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil) (2002)
Ferrari, Carlos Kusano Bucalen; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Czech Journal of Food Sciences. Unidade: FSP
Subjects: ALDEÍDOS, INDICADORES E REAGENTES, LIPÍDEOS (QUÍMICA), QUALIDADE DE PRODUTOS AO CONSUMIDOR, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERRARI, Carlos Kusano Bucalen e TORRES, Elizabeth Aparecida Ferraz da Silva. Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences, v. 20, n. 4, p. 144-150, 2002Tradução . . Acesso em: 17 nov. 2024.
APA
Ferrari, C. K. B., & Torres, E. A. F. da S. (2002). Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences, 20( 4), 144-150.
NLM
Ferrari CKB, Torres EAF da S. Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences. 2002 ; 20( 4): 144-150.[citado 2024 nov. 17 ]
Vancouver
Ferrari CKB, Torres EAF da S. Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences. 2002 ; 20( 4): 144-150.[citado 2024 nov. 17 ]

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects