Source: Proceedings ICoMST. Conference titles: International Congress of Meat Science & Technology. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, MORTADELA (PROPRIEDADES FÍSICO-QUÍMICAS), JABUTICABA, PIGMENTOS, COR, TEXTURA
ABNT
BALDIN, Juliana Cristina et al. Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 07 set. 2024.APA
Baldin, J. C., Michelin, E. C., Silva, P. M. da, Canan, T. M., Rocha, Y. J. P., Carvalho, L. T., et al. (2015). Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. In Proceedings ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.NLM
Baldin JC, Michelin EC, Silva PM da, Canan TM, Rocha YJP, Carvalho LT, Santos IR dos, Pires MA, Fávaro-Trindade CS, Fernandes AM, Trindade MA. Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. Proceedings ICoMST. 2015 ;[citado 2024 set. 07 ]Vancouver
Baldin JC, Michelin EC, Silva PM da, Canan TM, Rocha YJP, Carvalho LT, Santos IR dos, Pires MA, Fávaro-Trindade CS, Fernandes AM, Trindade MA. Physicochemical characteristics and sensory acceptance of mortadella with jabuticaba (Myrciaria cauliflora) extract natural pigment. Proceedings ICoMST. 2015 ;[citado 2024 set. 07 ]