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Artigo de periodico
Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners (2021)
Rodrigues, Isabela ; Baldini, Aline; Pires, Manoela Alves; Barros, Julliane Carvalho; Fregonesi, Raul Pereira; Lima, César Gonçalves de ; Trindade, Marco Antonio
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: OXIDAÇÃO, MICROBIOLOGIA, SÓDIO, RADIAÇÃO GAMA, SALSICHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Isabela et al. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT - Food Science and Technology, v. 135, n. Ja 2021, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110265. Acesso em: 11 nov. 2024.
APA
Rodrigues, I., Baldini, A., Pires, M. A., Barros, J. C., Fregonesi, R. P., Lima, C. G. de, & Trindade, M. A. (2021). Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT - Food Science and Technology, 135( Ja 2021), 1-8. doi:10.1016/j.lwt.2020.110265
NLM
Rodrigues I, Baldini A, Pires MA, Barros JC, Fregonesi RP, Lima CG de, Trindade MA. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners [Internet]. LWT - Food Science and Technology. 2021 ; 135( Ja 2021): 1-8.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.lwt.2020.110265
Vancouver
Rodrigues I, Baldini A, Pires MA, Barros JC, Fregonesi RP, Lima CG de, Trindade MA. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners [Internet]. LWT - Food Science and Technology. 2021 ; 135( Ja 2021): 1-8.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.lwt.2020.110265
Artigo de periodico
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage (2018)
Baldin, Juliana Cristina; Munekata, Paulo Eduardo Sichetti; Michelin, Euder Cesar; Polizer, Yana Jorge; Silva, Poliana Magno da; Canan, Thais Mantovani; Pires, Manoela Alves; Godoy, Silvia Helena Seraphin de; Fávaro-Trindade, Carmen Silvia; Lima, César Gonçalves de; Fernandes, Andrezza Maria; Trindade, Marco Antonio
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, EMBUTIDOS, PRODUTOS NATURAIS, JABUTICABA, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALDIN, Juliana Cristina et al. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, v. 108, p. 551-557, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.03.076. Acesso em: 11 nov. 2024.
APA
Baldin, J. C., Munekata, P. E. S., Michelin, E. C., Polizer, Y. J., Silva, P. M. da, Canan, T. M., et al. (2018). Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, 108, 551-557. doi:10.1016/j.foodres.2018.03.076
NLM
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Vancouver
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Artigo de periodico
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity (2016)
Baldin, Juliana Cristina; Michelin, Euder Cesar; Rocha, Yana Jorge Polizer; Rodrigues, Isabela; Godoy, Silvia Helena Seraphin de; Fregonesi, Raul Pereira; Pires, Manoela Alves; Carvalho, Larissa Tatero; Fávaro-Trindade, Carmen Silvia; Lima, César Gonçalves de; Fernandes, Andrezza Maria; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, EMBUTIDOS, ANTIOXIDANTES, JABUTICABA, MICROENCAPSULAÇÃO, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALDIN, Juliana Cristina et al. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity. Meat Science, v. 118, p. 15-21, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2016.03.016. Acesso em: 11 nov. 2024.
APA
Baldin, J. C., Michelin, E. C., Rocha, Y. J. P., Rodrigues, I., Godoy, S. H. S. de, Fregonesi, R. P., et al. (2016). Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity. Meat Science, 118, 15-21. doi:10.1016/j.meatsci.2016.03.016
NLM
Baldin JC, Michelin EC, Rocha YJP, Rodrigues I, Godoy SHS de, Fregonesi RP, Pires MA, Carvalho LT, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity [Internet]. Meat Science. 2016 ; 118 15-21.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2016.03.016
Vancouver
Baldin JC, Michelin EC, Rocha YJP, Rodrigues I, Godoy SHS de, Fregonesi RP, Pires MA, Carvalho LT, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity [Internet]. Meat Science. 2016 ; 118 15-21.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2016.03.016

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