ReP USP - Resultado da busca

Artigo de periodico
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing (2021)
Barón, Clara Lucía Contreras; Santos‐Donado, Priscila Robertina ; Ramos, Patricia Maloso ; Donado‐Pestana, Carlos M. ; Delgado, Eduardo Francisquine ; Contreras‐Castillo, Carmen Josefina
Source: International Journal of Food Science & Technology. Unidades: ESALQ, FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, CARNES E DERIVADOS, GADO NELORE, METABOLISMO DE PROTEÍNA, MÚSCULOS, QUALIDADE DOS ALIMENTOS, TOUROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARÓN, Clara Lucía Contreras et al. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. International Journal of Food Science & Technology, v. 56, p. 3333–3343, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14955. Acesso em: 11 nov. 2024.
APA
Barón, C. L. C., Santos‐Donado, P. R., Ramos, P. M., Donado‐Pestana, C. M., Delgado, E. F., & Contreras‐Castillo, C. J. (2021). Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. International Journal of Food Science & Technology, 56, 3333–3343. doi:10.1111/ijfs.14955
NLM
Barón CLC, Santos‐Donado PR, Ramos PM, Donado‐Pestana CM, Delgado EF, Contreras‐Castillo CJ. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing [Internet]. International Journal of Food Science & Technology. 2021 ; 56 3333–3343.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ijfs.14955
Vancouver
Barón CLC, Santos‐Donado PR, Ramos PM, Donado‐Pestana CM, Delgado EF, Contreras‐Castillo CJ. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing [Internet]. International Journal of Food Science & Technology. 2021 ; 56 3333–3343.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ijfs.14955
Artigo de periodico
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing (2021)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Tanaka, Francisco Andre Ossamu ; Venturini, Anna Cecilia; Delgado, Eduardo Francisquine ; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, EMBALAGENS DE ALIMENTOS, CARNES E DERIVADOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO DE PROTEÍNA, VACAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS-DONADO, Priscila Robertina dos et al. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, v. 143, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110226. Acesso em: 11 nov. 2024.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Tanaka, F. A. O., Venturini, A. C., Delgado, E. F., & Contreras-Castillo, C. J. (2021). Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, 143, 1-10. doi:10.1016/j.foodres.2021.110226
NLM
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Artigo de periodico
Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C (2015)
Santos, Priscila Robertina dos ; Donado-Pestana, Carlos M ; Delgado, Eduardo Francisquine ; Tanaka, Francisco André Ossamu ; Contreras-Castillo, Carmen Josefina
Source: Food Packaging and Shelf Life. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BAIXA TEMPERATURA, CARNES E DERIVADOS, EMBALAGENS DE ALIMENTOS, GADO NELORE, MATURAÇÃO, METABOLISMO DE PROTEÍNA, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Robertina dos et al. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C. Food Packaging and Shelf Life, v. 4, p. 10-18, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2015.03.002. Acesso em: 11 nov. 2024.
APA
Santos, P. R. dos, Donado-Pestana, C. M., Delgado, E. F., Tanaka, F. A. O., & Contreras-Castillo, C. J. (2015). Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C. Food Packaging and Shelf Life, 4, 10-18. doi:10.1016/j.fpsl.2015.03.002
NLM
Santos PR dos, Donado-Pestana CM, Delgado EF, Tanaka FAO, Contreras-Castillo CJ. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C [Internet]. Food Packaging and Shelf Life. 2015 ; 4 10-18.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.fpsl.2015.03.002
Vancouver
Santos PR dos, Donado-Pestana CM, Delgado EF, Tanaka FAO, Contreras-Castillo CJ. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C [Internet]. Food Packaging and Shelf Life. 2015 ; 4 10-18.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.fpsl.2015.03.002

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects

Funding Agencies