Source: Book of Abstracts BMCFB. Conference titles: Brazilian Meeting on Chemistry of Food and Beverages. Unidade: FZEA
Subjects: CARNES E DERIVADOS (ANÁLISE FÍSICO-QUÍMICA), OVINOS, CONGELAMENTO, VIDA-DE-PRATELEIRA
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FERNANDES, Rafaella de Paula Paseto et al. Evaluation of physico-chemical and sensory stability of vacuum packed lamb meat during frozen storage (-18ºC). 2010, Anais.. São Carlos: IQSC-USP, 2010. . Acesso em: 15 nov. 2024.APA
Fernandes, R. de P. P., Venanzi, N. P., Guerra, C. C., Trindade, M. A., Freire, M. T. de A., & Carrer, C. da C. (2010). Evaluation of physico-chemical and sensory stability of vacuum packed lamb meat during frozen storage (-18ºC). In Book of Abstracts BMCFB. São Carlos: IQSC-USP.NLM
Fernandes R de PP, Venanzi NP, Guerra CC, Trindade MA, Freire MT de A, Carrer C da C. Evaluation of physico-chemical and sensory stability of vacuum packed lamb meat during frozen storage (-18ºC). Book of Abstracts BMCFB. 2010 ;[citado 2024 nov. 15 ]Vancouver
Fernandes R de PP, Venanzi NP, Guerra CC, Trindade MA, Freire MT de A, Carrer C da C. Evaluation of physico-chemical and sensory stability of vacuum packed lamb meat during frozen storage (-18ºC). Book of Abstracts BMCFB. 2010 ;[citado 2024 nov. 15 ]
