Source: Proceedings ICoMST. Conference titles: International Congress of Meat Science and Technology. Unidade: FZEA
Subjects: CARNES E DERIVADOS, AVEIA, FIBRAS NA DIETA, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
CARVALHO, Larissa Tatero et al. Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat. 2014, Anais.. Punta Del Este: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2014. . Acesso em: 19 ago. 2024.APA
Carvalho, L. T., Collazos Paucar, O., Fregonesi, R. P., Munekata, P. E. S., Rocha, Y. J. P., Lapa-Guimarães, J. das G., & Trindade, M. A. (2014). Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat. In Proceedings ICoMST. Punta Del Este: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.NLM
Carvalho LT, Collazos Paucar O, Fregonesi RP, Munekata PES, Rocha YJP, Lapa-Guimarães J das G, Trindade MA. Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat. Proceedings ICoMST. 2014 ;[citado 2024 ago. 19 ]Vancouver
Carvalho LT, Collazos Paucar O, Fregonesi RP, Munekata PES, Rocha YJP, Lapa-Guimarães J das G, Trindade MA. Technological parameters and sensory acceptance of beef burger with addition of oat bran and reduced fat. Proceedings ICoMST. 2014 ;[citado 2024 ago. 19 ]