Source: Food Research International. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BIOFILMES, CARNES E DERIVADOS, CONSERVANTES, EMBALAGENS DE ALIMENTOS, SALMÃO, SEGURANÇA ALIMENTAR
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MERLO, Thais Cardoso et al. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, v. 125, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108633. Acesso em: 20 out. 2024.APA
Merlo, T. C., Contreras-Castillo, C. J., Villa, E. M. S., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., et al. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, 125, 1-10. doi:10.1016/j.foodres.2019.108633NLM
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633Vancouver
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633