Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: HAMBÚRGUER, GADO NELORE, ANÁLISE SENSORIAL DE ALIMENTOS
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: 24 ago. 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.16126NLM
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 ago. 24 ] Available from: https://doi.org/10.1111/jfpp.16126Vancouver
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 ago. 24 ] Available from: https://doi.org/10.1111/jfpp.16126