Pires, Manoela Alves 
; Rodrigues, Isabela ; Barros, Julliane Carvalho ; Carnauba, Gabriela Cristina Sá ; Carvalho, Francisco Allan Leandro de ; Trindade, Marco Antonio
Source: Journal of the Science of Food and Agriculture. Unidade: FZEA
Subjects: OXIDAÇÃO, CARNES E DERIVADOS, ANÁLISE DE SOBREVIVÊNCIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Manoela Alves et al. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 410-420, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10070. Acesso em: 04 nov. 2024.APA
Pires, M. A., Rodrigues, I., Barros, J. C., Carnauba, G. C. S., Carvalho, F. A. L. de, & Trindade, M. A. (2020). Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, 100( 1), 410-420. doi:10.1002/jsfa.10070NLM
Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1002/jsfa.10070Vancouver
Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1002/jsfa.10070
