Vicente, S. J. V; Torres, Elizabeth Aparecida Ferraz da Silva 
Source: Food Control. Unidade: FSP
Subjects: HAMBÚRGUER, COLESTEROL, LIPÍDEOS, ÁGUA
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VICENTE, S. J. V e TORRES, Elizabeth Aparecida Ferraz da Silva. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control, v. 18, n. 1, p. 63-68, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2005.08.009. Acesso em: 01 out. 2024.APA
Vicente, S. J. V., & Torres, E. A. F. da S. (2007). Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control, 18( 1), 63-68. doi:10.1016/j.foodcont.2005.08.009NLM
Vicente SJV, Torres EAF da S. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing [Internet]. Food Control. 2007 ;18( 1): 63-68.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.foodcont.2005.08.009Vancouver
Vicente SJV, Torres EAF da S. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing [Internet]. Food Control. 2007 ;18( 1): 63-68.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.foodcont.2005.08.009
