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Filtros : "CASTILLO, CARMEN JOSEFINA CONTRERAS" "Arima, H. K." Limpar

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Artigo de periodico
The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide (2004)
Venturini, A. C.; Contreras Castillo, Carmen Josefina; Sarantopoulos, C. I. G. L.; Cipolli, K. M. V. A. B.; Arima, H. K.
Source: Brazilian Journal of Food Technology. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VENTURINI, A. C. et al. The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology, v. 7, n. 1-2, p. 155-159, 2004Tradução . . Acesso em: 18 nov. 2024.
APA
Venturini, A. C., Contreras Castillo, C. J., Sarantopoulos, C. I. G. L., Cipolli, K. M. V. A. B., & Arima, H. K. (2004). The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology, 7( 1-2), 155-159.
NLM
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology. 2004 ; 7( 1-2): 155-159.[citado 2024 nov. 18 ]
Vancouver
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef packaged under pure carbon dioxide. Brazilian Journal of Food Technology. 2004 ; 7( 1-2): 155-159.[citado 2024 nov. 18 ]
Trabalho de evento
The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere (2003)
Venturini, A. C.; Contreras Castillo, Carmen Josefina; Sarantopoulos, C. I. G. L.; Cipolli, K. M.V.A. B.; Arima, H. K.
Conference titles: International Congress of Meat Science and Technology. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, EMBALAGENS DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VENTURINI, A. C. et al. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. 2003, Anais.. Campinas: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2003. . Acesso em: 18 nov. 2024.
APA
Venturini, A. C., Contreras Castillo, C. J., Sarantopoulos, C. I. G. L., Cipolli, K. M. V. A. B., & Arima, H. K. (2003). The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. In . Campinas: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.
NLM
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. 2003 ;[citado 2024 nov. 18 ]
Vancouver
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Cipolli KMVAB, Arima HK. The effects of oxygen scavengers on the colour stability of fresh beef meat packaged under pure carbon dioxide atmosphere. 2003 ;[citado 2024 nov. 18 ]

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