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Filtros : "Journal of Food Composition and Analysis" "SHIMOKOMAKI, MASSAMI" Removido: "LEITE" Limpar

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  • Artigo de periodico

    Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants (2003)

    Barretto, A. C. S; Ida, E I; Silva, R. S. F.; Torres, Elizabeth Aparecida Ferraz da Silva ; Shimokomaki, Massami

    Source: Journal of Food Composition and Analysis. Unidades: FCF, FSP

    Subjects: PRODUTOS AGROPECUÁRIOS, CARNES E DERIVADOS, REFRIGERAÇÃO, FOSFATOS DE AÇÚCAR, LIPÍDEOS (QUÍMICA;ANTAGONISTAS E INIBIDORES), VITAMINA E (QUÍMICA), GALINHAS

    Acesso à fonteDOIHow to cite
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    • ABNT

      BARRETTO, A. C. S et al. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis, v. 16, n. 5, p. 587-594, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0889-1575(03)00023-1. Acesso em: 17 nov. 2024.

    • APA

      Barretto, A. C. S., Ida, E. I., Silva, R. S. F., Torres, E. A. F. da S., & Shimokomaki, M. (2003). Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis, 16( 5), 587-594. doi:10.1016/s0889-1575(03)00023-1

    • NLM

      Barretto ACS, Ida EI, Silva RSF, Torres EAF da S, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants [Internet]. Journal of Food Composition and Analysis. 2003 ; 16( 5): 587-594.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0889-1575(03)00023-1

    • Vancouver

      Barretto ACS, Ida EI, Silva RSF, Torres EAF da S, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants [Internet]. Journal of Food Composition and Analysis. 2003 ; 16( 5): 587-594.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0889-1575(03)00023-1

  • Artigo de periodico

    Textured soy protein quantification in commercial hamburger (2001)

    Macedo Silva, A.; Shimokomaki, Massami; Vaz, Adelaide José; Yamamoto, Y. Y.; Tenuta Filho, Alfredo

    Source: Journal of Food Composition and Analysis. Unidade: FCF

    Subjects: SOJA, ELISA (TÉCNICAS), PROTEÍNAS, NUTRIÇÃO

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MACEDO SILVA, A. et al. Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, v. 14, n. 5, p. 469-478, 2001Tradução . . Disponível em: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf. Acesso em: 17 nov. 2024.

    • APA

      Macedo Silva, A., Shimokomaki, M., Vaz, A. J., Yamamoto, Y. Y., & Tenuta Filho, A. (2001). Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, 14( 5), 469-478. Recuperado de http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf

    • NLM

      Macedo Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta Filho A. Textured soy protein quantification in commercial hamburger [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 469-478.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf

    • Vancouver

      Macedo Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta Filho A. Textured soy protein quantification in commercial hamburger [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 469-478.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf
  • 1

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