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Artigo de periodico
Lipide oxidation in charqui (salted and dried beef) (1989)
Torres, Elizabeth Aparecida Ferraz da Silva ; Pearson, A M; Gray, J I; Ku, P K; Shimokomaki, Massami
Source: Foof Chemistry. Unidade: FCF
Subjects: CHARQUE, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Lipide oxidation in charqui (salted and dried beef). Foof Chemistry, v. 32, n. 4 , p. 257-68, 1989Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(89)90085-x. Acesso em: 09 out. 2025.
APA
Torres, E. A. F. da S., Pearson, A. M., Gray, J. I., Ku, P. K., & Shimokomaki, M. (1989). Lipide oxidation in charqui (salted and dried beef). Foof Chemistry, 32( 4 ), 257-68. doi:10.1016/0308-8146(89)90085-x
NLM
Torres EAF da S, Pearson AM, Gray JI, Ku PK, Shimokomaki M. Lipide oxidation in charqui (salted and dried beef) [Internet]. Foof Chemistry. 1989 ;32( 4 ): 257-68.[citado 2025 out. 09 ] Available from: https://doi.org/10.1016/0308-8146(89)90085-x
Vancouver
Torres EAF da S, Pearson AM, Gray JI, Ku PK, Shimokomaki M. Lipide oxidation in charqui (salted and dried beef) [Internet]. Foof Chemistry. 1989 ;32( 4 ): 257-68.[citado 2025 out. 09 ] Available from: https://doi.org/10.1016/0308-8146(89)90085-x
Trabalho de evento-resumo
Effect of salt on lipid oxidation in pre- and postrigor beef (1988)
Torres, Elizabeth Aparecida Ferraz da Silva ; Pearson, A M; Gray, J I; Shimokomaki, Massami
Source: Abstracts. Conference titles: Institute Food Technology Annual Meeting. Unidade: FCF
Subjects: CARNES E DERIVADOS, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Effect of salt on lipid oxidation in pre- and postrigor beef. 1988, Anais.. New Orleans: Institute Food Technology, 1988. . Acesso em: 09 out. 2025.
APA
Torres, E. A. F. da S., Pearson, A. M., Gray, J. I., & Shimokomaki, M. (1988). Effect of salt on lipid oxidation in pre- and postrigor beef. In Abstracts. New Orleans: Institute Food Technology.
NLM
Torres EAF da S, Pearson AM, Gray JI, Shimokomaki M. Effect of salt on lipid oxidation in pre- and postrigor beef. Abstracts. 1988 ;[citado 2025 out. 09 ]
Vancouver
Torres EAF da S, Pearson AM, Gray JI, Shimokomaki M. Effect of salt on lipid oxidation in pre- and postrigor beef. Abstracts. 1988 ;[citado 2025 out. 09 ]
Artigo de periodico
Effect of salt on oxidative changes in pre- and post- rigor ground beef (1988)
Torres, Elizabeth Aparecida Ferraz da Silva ; Pearson, A M; Gray, J I; Booren, A M; Shimokomaki, Massami
Source: Meat Science. Unidade: FCF
Assunto: CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, v. 23, n. 3 , p. 151-63, 1988Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(88)90031-9. Acesso em: 09 out. 2025.
APA
Torres, E. A. F. da S., Pearson, A. M., Gray, J. I., Booren, A. M., & Shimokomaki, M. (1988). Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, 23( 3 ), 151-63. doi:10.1016/0309-1740(88)90031-9
NLM
Torres EAF da S, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2025 out. 09 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9
Vancouver
Torres EAF da S, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2025 out. 09 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9

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