Source: Book of abstracts. Conference titles: International Conference on Food Innovation - Foodinnova 2010. Unidade: ESALQ
Subjects: RESÍDUOS AGRÍCOLAS, LIPÍDEOS, FRANGOS, ALIMENTOS DE ORIGEM ANIMAL, OXIDAÇÃO
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PACKER, V. G et al. Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation. 2010, Anais.. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. Disponível em: http://www.foodinnova.com/foodInnova/docu2/60.pdf. Acesso em: 07 nov. 2024.APA
Packer, V. G., Selani, M. M., Gomes, F. G., Ruiz, J. N., Augusto, T. R., Contreras Castillo, C. J., & Alencar, S. M. de. (2010). Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation. In Book of abstracts. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.foodinnova.com/foodInnova/docu2/60.pdfNLM
Packer VG, Selani MM, Gomes FG, Ruiz JN, Augusto TR, Contreras Castillo CJ, Alencar SM de. Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation [Internet]. Book of abstracts. 2010 ;[citado 2024 nov. 07 ] Available from: http://www.foodinnova.com/foodInnova/docu2/60.pdfVancouver
Packer VG, Selani MM, Gomes FG, Ruiz JN, Augusto TR, Contreras Castillo CJ, Alencar SM de. Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation [Internet]. Book of abstracts. 2010 ;[citado 2024 nov. 07 ] Available from: http://www.foodinnova.com/foodInnova/docu2/60.pdf
