Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages (2020)
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: PLANTAS OLEAGINOSAS, LINHAÇA, GORDURAS, COMPOSTOS VOLÁTEIS
ABNT
CARVALHO, Francisco Allan Leandro de et al. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, v. 122, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109052. Acesso em: 31 ago. 2024.APA
Carvalho, F. A. L. de, Munekata, P. E. S., Pateiro, M., Campagnol, P. C. B., Domínguez, R., Trindade, M. A., & Lorenzo Rodrigues, J. M. (2020). Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, 122, 1-10. doi:10.1016/j.lwt.2020.109052NLM
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2024 ago. 31 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052Vancouver
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2024 ago. 31 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052