Araújo, Sergiane A; Ribeiro, Rebeca Dantas X; Lima, Anny Graycy Vasconcelos de Oliveira; Nascimento, Thiago; Silva Júnior, Jarbas Miguel; Silva, Thadeu Mariniello; Paulo Roberto Silveira Pimentel; Santos, Neiri Jean A; Lanna, Dante Pazzanese Duarte 
; Leilson Bezerra; Ronaldo Lopes Oliveira
Fonte: Journal of Food Processing and Preservation. Unidade: ESALQ
Assuntos: HAMBÚRGUER, GADO NELORE, ANÁLISE SENSORIAL DE ALIMENTOS
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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: 01 out. 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 out. 01 ] 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 out. 01 ] Available from: https://doi.org/10.1111/jfpp.16126
