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Filtros : "HAMBÚRGUER" "FSP" Removido: "Saldaña, Erick" Limpar

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  • Artigo de periodico

    Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium (2021)

    Barbosa, Jamila; Sampaio, Geni Rodrigues ; Pinto e Silva, Maria Elisabeth Machado ; Guizellini, Glória Maria; Torres, Elizabeth Aparecida Ferraz da Silva

    Source: Journal of Culinary Science & Technology. Unidade: FSP

    Subjects: HAMBÚRGUER, CARNES E DERIVADOS, CONDIMENTOS E ESPECIARIAS, SAL (CONDIMENTO)

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BARBOSA, Jamila et al. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. Journal of Culinary Science & Technology, p. 1-19, 2021Tradução . . Disponível em: https://doi.org/10.1080/15428052.2021.1955794. Acesso em: 02 nov. 2024.

    • APA

      Barbosa, J., Sampaio, G. R., Pinto e Silva, M. E. M., Guizellini, G. M., & Torres, E. A. F. da S. (2021). Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium. Journal of Culinary Science & Technology, 1-19. doi:10.1080/15428052.2021.1955794

    • NLM

      Barbosa J, Sampaio GR, Pinto e Silva MEM, Guizellini GM, Torres EAF da S. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium [Internet]. Journal of Culinary Science & Technology. 2021 ;1-19.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1080/15428052.2021.1955794

    • Vancouver

      Barbosa J, Sampaio GR, Pinto e Silva MEM, Guizellini GM, Torres EAF da S. Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium [Internet]. Journal of Culinary Science & Technology. 2021 ;1-19.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1080/15428052.2021.1955794

  • Artigo de periodico

    Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing (2007)

    Vicente, S. J. V; Torres, Elizabeth Aparecida Ferraz da Silva

    Source: Food Control. Unidade: FSP

    Subjects: HAMBÚRGUER, COLESTEROL, LIPÍDEOS, ÁGUA

    Acesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      VICENTE, S. J. V e TORRES, Elizabeth Aparecida Ferraz da Silva. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control, v. 18, n. 1, p. 63-68, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2005.08.009. Acesso em: 02 nov. 2024.

    • APA

      Vicente, S. J. V., & Torres, E. A. F. da S. (2007). Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control, 18( 1), 63-68. doi:10.1016/j.foodcont.2005.08.009

    • NLM

      Vicente SJV, Torres EAF da S. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing [Internet]. Food Control. 2007 ;18( 1): 63-68.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2005.08.009

    • Vancouver

      Vicente SJV, Torres EAF da S. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing [Internet]. Food Control. 2007 ;18( 1): 63-68.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodcont.2005.08.009
  • 1

1 - 2 (2 records)

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