Source: Book of abstracts. Conference titles: International Conference on Food Innovation - Foodinnova 2010. Unidade: ESALQ
Subjects: FRANGOS, OXIDAÇÃO, ALIMENTOS DE ORIGEM ANIMAL, CONSERVAÇÃO DE ALIMENTOS
ABNT
SELANI, Miriam Mabel et al. Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing. 2010, Anais.. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. Disponível em: http://www.foodinnova.com/foodInnova/docu2/7.pdf. Acesso em: 29 set. 2024.APA
Selani, M. M., Packer, V. G., Silva, T. Z., Rizzo-Benato, R. T., Mourão, G. B., & Contreras-Castillo, C. J. (2010). Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing. In Book of abstracts. Valencia: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.foodinnova.com/foodInnova/docu2/7.pdfNLM
Selani MM, Packer VG, Silva TZ, Rizzo-Benato RT, Mourão GB, Contreras-Castillo CJ. Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing [Internet]. Book of abstracts. 2010 ;[citado 2024 set. 29 ] Available from: http://www.foodinnova.com/foodInnova/docu2/7.pdfVancouver
Selani MM, Packer VG, Silva TZ, Rizzo-Benato RT, Mourão GB, Contreras-Castillo CJ. Addition of grape residues extracts and their effect on the oxidative stability and color of cooked chicken meat stored under freezing [Internet]. Book of abstracts. 2010 ;[citado 2024 set. 29 ] Available from: http://www.foodinnova.com/foodInnova/docu2/7.pdf