Source: Journal of Food Science. Unidade: ESALQ
Subjects: IRRADIAÇÃO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
BRITO, Poliana de Paula et al. Effect of the gamma radiation dose rate on psychrotrophic bacteria, Thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat. Journal of Food Science, v. 76, n. 2, p. S133-S138, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1750-3841.2010.02004.x. Acesso em: 15 nov. 2024.APA
Brito, P. de P., Azevedo, H., Cipolli, K. M. V. A. B., Fukuma, H. T., Mourão, G. B., Roque, C. V., et al. (2011). Effect of the gamma radiation dose rate on psychrotrophic bacteria, Thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat. Journal of Food Science, 76( 2), S133-S138. doi:10.1111/j.1750-3841.2010.02004.xNLM
Brito P de P, Azevedo H, Cipolli KMVAB, Fukuma HT, Mourão GB, Roque CV, Miya NT, Pereira JL. Effect of the gamma radiation dose rate on psychrotrophic bacteria, Thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat [Internet]. Journal of Food Science. 2011 ; 76( 2): S133-S138.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/j.1750-3841.2010.02004.xVancouver
Brito P de P, Azevedo H, Cipolli KMVAB, Fukuma HT, Mourão GB, Roque CV, Miya NT, Pereira JL. Effect of the gamma radiation dose rate on psychrotrophic bacteria, Thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat [Internet]. Journal of Food Science. 2011 ; 76( 2): S133-S138.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/j.1750-3841.2010.02004.x