Source: Revista Chilena de Nutrición. Conference titles: Congreso Latinoamericano de Nutrición. Unidade: FSP
Subjects: FRANGOS DE CORTE, ANTIOXIDANTES, PROCESSAMENTO DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
ABNT
SAMPAIO, Geni Rodrigues et al. Quantification of hexanal by GC-MS in cooked and refrigetaded chicken treated with natural antioxidants. Revista Chilena de Nutrición. Santiago: SLAN. . Acesso em: 19 ago. 2024. , 2009APA
Sampaio, G. R., Saldanha, T., Soares, R. A. M., Monteiro, M. P., & Torres, E. A. F. da S. (2009). Quantification of hexanal by GC-MS in cooked and refrigetaded chicken treated with natural antioxidants. Revista Chilena de Nutrición. Santiago: SLAN.NLM
Sampaio GR, Saldanha T, Soares RAM, Monteiro MP, Torres EAF da S. Quantification of hexanal by GC-MS in cooked and refrigetaded chicken treated with natural antioxidants. Revista Chilena de Nutrición. 2009 ; no 2009[citado 2024 ago. 19 ]Vancouver
Sampaio GR, Saldanha T, Soares RAM, Monteiro MP, Torres EAF da S. Quantification of hexanal by GC-MS in cooked and refrigetaded chicken treated with natural antioxidants. Revista Chilena de Nutrición. 2009 ; no 2009[citado 2024 ago. 19 ]