ReP USP - Resultado da busca

Artigo de periodico
Italian-type salami with propolis as antioxidant (2013)
Bernardi, Sabrina; Fávaro-Trindade, Carmen Silvia; Trindade, Marco Antonio; Balieiro, Júlio Cesar de Carvalho; Cavenaghi, Angela Dulce; Contreras Castillo, Carmen Josefina
Source: Italian Journal of Food Science. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, PRÓPOLIS, MICROENCAPSULAÇÃO, QUALIDADE DOS ALIMENTOS, SALAME
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERNARDI, Sabrina et al. Italian-type salami with propolis as antioxidant. Italian Journal of Food Science, v. 25, n. 4, p. 433-440, 2013Tradução . . Acesso em: 12 set. 2024.
APA
Bernardi, S., Fávaro-Trindade, C. S., Trindade, M. A., Balieiro, J. C. de C., Cavenaghi, A. D., & Contreras Castillo, C. J. (2013). Italian-type salami with propolis as antioxidant. Italian Journal of Food Science, 25( 4), 433-440.
NLM
Bernardi S, Fávaro-Trindade CS, Trindade MA, Balieiro JC de C, Cavenaghi AD, Contreras Castillo CJ. Italian-type salami with propolis as antioxidant. Italian Journal of Food Science. 2013 ; 25( 4): 433-440.[citado 2024 set. 12 ]
Vancouver
Bernardi S, Fávaro-Trindade CS, Trindade MA, Balieiro JC de C, Cavenaghi AD, Contreras Castillo CJ. Italian-type salami with propolis as antioxidant. Italian Journal of Food Science. 2013 ; 25( 4): 433-440.[citado 2024 set. 12 ]
Artigo de periodico
Mortadella sausage produced with soybean oil instead of pork fat (2011)
Trindade, Marco Antonio; Oliveira, Juliana Moraes de; Nogueira, Natália Maria Gonçalves; Oliveira Filho, Paulo Roberto Campagnoli de; Alencar, Severino Matias de; Contreras Castillo, Carmen Josefina
Source: Italian Journal of Food Science. Unidades: FZEA, ESALQ
Subjects: MORTADELA, ÓLEO DE SOJA, ANÁLISE SENSORIAL DE ALIMENTOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TRINDADE, Marco Antonio et al. Mortadella sausage produced with soybean oil instead of pork fat. Italian Journal of Food Science, v. 23, n. 1, p. 72-79, 2011Tradução . . Disponível em: http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1. Acesso em: 12 set. 2024.
APA
Trindade, M. A., Oliveira, J. M. de, Nogueira, N. M. G., Oliveira Filho, P. R. C. de, Alencar, S. M. de, & Contreras Castillo, C. J. (2011). Mortadella sausage produced with soybean oil instead of pork fat. Italian Journal of Food Science, 23( 1), 72-79. Recuperado de http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1
NLM
Trindade MA, Oliveira JM de, Nogueira NMG, Oliveira Filho PRC de, Alencar SM de, Contreras Castillo CJ. Mortadella sausage produced with soybean oil instead of pork fat [Internet]. Italian Journal of Food Science. 2011 ; 23( 1): 72-79.[citado 2024 set. 12 ] Available from: http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1
Vancouver
Trindade MA, Oliveira JM de, Nogueira NMG, Oliveira Filho PRC de, Alencar SM de, Contreras Castillo CJ. Mortadella sausage produced with soybean oil instead of pork fat [Internet]. Italian Journal of Food Science. 2011 ; 23( 1): 72-79.[citado 2024 set. 12 ] Available from: http://www.producao.usp.br/bitstream/handle/BDPI/18879/art_TRINDADE_MORTADELLA_SAUSAGE_PRODUCED_WITH_SOYBEAN_OIL_INSTEAD_2011.pdf?sequence=1
Artigo de periodico
Meat quality of broilers from different rearing systems (2008)
Aguiar, A. P. S; Contreras Castillo, Carmen Josefina; Baggio, S. R; Vicente, E
Source: Italian Journal of Food Sciences. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGUIAR, A. P. S et al. Meat quality of broilers from different rearing systems. Italian Journal of Food Sciences, v. 20, n. 2, p. 213-233 2008, 2008Tradução . . Disponível em: http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5548053e-08fd-4e5d-8152-6bb440caf886%40sessionmgr4005&vid=2&hid=4104. Acesso em: 12 set. 2024.
APA
Aguiar, A. P. S., Contreras Castillo, C. J., Baggio, S. R., & Vicente, E. (2008). Meat quality of broilers from different rearing systems. Italian Journal of Food Sciences, 20( 2), 213-233 2008. Recuperado de http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5548053e-08fd-4e5d-8152-6bb440caf886%40sessionmgr4005&vid=2&hid=4104
NLM
Aguiar APS, Contreras Castillo CJ, Baggio SR, Vicente E. Meat quality of broilers from different rearing systems [Internet]. Italian Journal of Food Sciences. 2008 ; 20( 2): 213-233 2008.[citado 2024 set. 12 ] Available from: http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5548053e-08fd-4e5d-8152-6bb440caf886%40sessionmgr4005&vid=2&hid=4104
Vancouver
Aguiar APS, Contreras Castillo CJ, Baggio SR, Vicente E. Meat quality of broilers from different rearing systems [Internet]. Italian Journal of Food Sciences. 2008 ; 20( 2): 213-233 2008.[citado 2024 set. 12 ] Available from: http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5548053e-08fd-4e5d-8152-6bb440caf886%40sessionmgr4005&vid=2&hid=4104
Artigo de periodico
Solid phase microextraction for the analysis of irradiated raw chicken thigh (2006)
Thomazini, Marcelo; Contreras Castillo, Carmen Josefina; Miyagusku, Luciana
Source: Italian Journal of Food Science. Unidades: FZEA, ESALQ
Subjects: RADIAÇÃO GAMA, CROMATOGRAFIA A GÁS, FRANGOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
THOMAZINI, Marcelo e CONTRERAS CASTILLO, Carmen Josefina e MIYAGUSKU, Luciana. Solid phase microextraction for the analysis of irradiated raw chicken thigh. Italian Journal of Food Science, v. 18, n. 3, p. 329-335, 2006Tradução . . Disponível em: http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5897ab91-743a-4da1-aad6-a086d0a24ae5%40sessionmgr4002&vid=1&hid=4214. Acesso em: 12 set. 2024.
APA
Thomazini, M., Contreras Castillo, C. J., & Miyagusku, L. (2006). Solid phase microextraction for the analysis of irradiated raw chicken thigh. Italian Journal of Food Science, 18( 3), 329-335. Recuperado de http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5897ab91-743a-4da1-aad6-a086d0a24ae5%40sessionmgr4002&vid=1&hid=4214
NLM
Thomazini M, Contreras Castillo CJ, Miyagusku L. Solid phase microextraction for the analysis of irradiated raw chicken thigh [Internet]. Italian Journal of Food Science. 2006 ; 18( 3): 329-335.[citado 2024 set. 12 ] Available from: http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5897ab91-743a-4da1-aad6-a086d0a24ae5%40sessionmgr4002&vid=1&hid=4214
Vancouver
Thomazini M, Contreras Castillo CJ, Miyagusku L. Solid phase microextraction for the analysis of irradiated raw chicken thigh [Internet]. Italian Journal of Food Science. 2006 ; 18( 3): 329-335.[citado 2024 set. 12 ] Available from: http://web.a.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=5897ab91-743a-4da1-aad6-a086d0a24ae5%40sessionmgr4002&vid=1&hid=4214

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects