Filtros : "Cavaleiro, Carlos" Removido: "2015" Limpar

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  • Source: Vitae. Unidade: ESALQ

    Subjects: ANTIOXIDANTES, ORÉGANO, FRANGOS, ADITIVOS ALIMENTARES

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

      PINO, Lilian Marques et al. The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage. Vitae, v. 20, n. 2, p. 105-110, 2013Tradução . . Disponível em: http://aprendeenlinea.udea.edu.co/revistas/index.php/vitae/article/viewFile/13691/14915. Acesso em: 31 out. 2024.
    • APA

      Pino, L. M., Cavaleiro, C., Castilho, M. da C., Regitano-D'Arce, M. A. B., Torres, E. A. F. da S., & Ramos, F. (2013). The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage. Vitae, 20( 2), 105-110. Recuperado de http://aprendeenlinea.udea.edu.co/revistas/index.php/vitae/article/viewFile/13691/14915
    • NLM

      Pino LM, Cavaleiro C, Castilho M da C, Regitano-D'Arce MAB, Torres EAF da S, Ramos F. The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage [Internet]. Vitae. 2013 ; 20( 2): 105-110.[citado 2024 out. 31 ] Available from: http://aprendeenlinea.udea.edu.co/revistas/index.php/vitae/article/viewFile/13691/14915
    • Vancouver

      Pino LM, Cavaleiro C, Castilho M da C, Regitano-D'Arce MAB, Torres EAF da S, Ramos F. The use of natural antioxidants (oregano and sage) to reduce hexanal production in precooked chicken during chill storage [Internet]. Vitae. 2013 ; 20( 2): 105-110.[citado 2024 out. 31 ] Available from: http://aprendeenlinea.udea.edu.co/revistas/index.php/vitae/article/viewFile/13691/14915

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