Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: ÁCIDOS GRAXOS OMEGA 3, CARNES E DERIVADOS, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
PIRES, Manoela Alves et al. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT - Food Science and Technology, v. 119, p. 1-6, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108907. Acesso em: 22 ago. 2024.APA
Pires, M. A., Barros, J. C., Rodrigues, I., Munekata, P. E. S., & Trindade, M. A. (2020). Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT - Food Science and Technology, 119, 1-6. doi:10.1016/j.lwt.2019.108907NLM
Pires MA, Barros JC, Rodrigues I, Munekata PES, Trindade MA. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour [Internet]. LWT - Food Science and Technology. 2020 ; 119 1-6.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.lwt.2019.108907Vancouver
Pires MA, Barros JC, Rodrigues I, Munekata PES, Trindade MA. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour [Internet]. LWT - Food Science and Technology. 2020 ; 119 1-6.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.lwt.2019.108907