Fonte: Meat Science. Unidade: ESALQ
Assuntos: ABACAXI, COLZA, SUBPRODUTOS COMO ALIMENTO, CARNES E DERIVADOS, GORDURAS NA DIETA
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SELANI, Mirian M et al. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science, v. 112, p. 69–76, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2015.10.020. Acesso em: 09 nov. 2024.APA
Selani, M. M., Shirado, G. A. N., Margiotta, G. B., Saldaña, E., Spada, F. P., Piedade, S. M. de S., et al. (2016). Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science, 112, 69–76. doi:10.1016/j.meatsci.2015.10.020NLM
Selani MM, Shirado GAN, Margiotta GB, Saldaña E, Spada FP, Piedade SM de S, Contreras Castillo CJ, Canniatti Brazaca SG. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger [Internet]. Meat Science. 2016 ; 112 69–76.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2015.10.020Vancouver
Selani MM, Shirado GAN, Margiotta GB, Saldaña E, Spada FP, Piedade SM de S, Contreras Castillo CJ, Canniatti Brazaca SG. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger [Internet]. Meat Science. 2016 ; 112 69–76.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2015.10.020
