Fonte: Food Science and Biotechnology. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, OXIDAÇÃO, LIPÍDEOS
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SHIRAHIGUE, Ligianne Din et al. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, v. 20, n. 5, p. 1257-1264, 2011Tradução . . Disponível em: https://doi.org/10.1007/s10068-011-0173-8. Acesso em: 02 nov. 2024.APA
Shirahigue, L. D., Contreras Castillo, C. J., Selani, M. M., Nadai, A. P., Mourão, G. B., & Gallo, C. R. (2011). Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, 20( 5), 1257-1264. doi:10.1007/s10068-011-0173-8NLM
Shirahigue LD, Contreras Castillo CJ, Selani MM, Nadai AP, Mourão GB, Gallo CR. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat [Internet]. Food Science and Biotechnology. 2011 ; 20( 5): 1257-1264.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-011-0173-8Vancouver
Shirahigue LD, Contreras Castillo CJ, Selani MM, Nadai AP, Mourão GB, Gallo CR. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat [Internet]. Food Science and Biotechnology. 2011 ; 20( 5): 1257-1264.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-011-0173-8
