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Novel technologies in food science: their impact on products, consumer trends and the environment. . New York: Springer. . Acesso em: 10 set. 2024. , 2012
APA
Novel technologies in food science: their impact on products, consumer trends and the environment. (2012). Novel technologies in food science: their impact on products, consumer trends and the environment. New York: Springer.
NLM
Novel technologies in food science: their impact on products, consumer trends and the environment. 2012 ;[citado 2024 set. 10 ]
Vancouver
Novel technologies in food science: their impact on products, consumer trends and the environment. 2012 ;[citado 2024 set. 10 ]
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ABNT
SILVA, Danúbia Firmino da et al. Microencapsulation of lycopene by gelatin-pectin complex coacervation. Journal of Food Processing and Preservation, v. 36, n. 2, p. 185-190, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4549.2011.00575.x. Acesso em: 10 set. 2024.
APA
Silva, D. F. da, Fávaro-Trindade, C. S., Rocha, G. A., & Thomazini, M. (2012). Microencapsulation of lycopene by gelatin-pectin complex coacervation. Journal of Food Processing and Preservation, 36( 2), 185-190. doi:10.1111/j.1745-4549.2011.00575.x
NLM
Silva DF da, Fávaro-Trindade CS, Rocha GA, Thomazini M. Microencapsulation of lycopene by gelatin-pectin complex coacervation [Internet]. Journal of Food Processing and Preservation. 2012 ; 36( 2): 185-190.[citado 2024 set. 10 ] Available from: https://doi.org/10.1111/j.1745-4549.2011.00575.x
Vancouver
Silva DF da, Fávaro-Trindade CS, Rocha GA, Thomazini M. Microencapsulation of lycopene by gelatin-pectin complex coacervation [Internet]. Journal of Food Processing and Preservation. 2012 ; 36( 2): 185-190.[citado 2024 set. 10 ] Available from: https://doi.org/10.1111/j.1745-4549.2011.00575.x
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SHIMOKOMAKI, Massami et al. Meat and meat products microstructure and their eating quality. Current microscopy contributions to advances in science and technology. Tradução . Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo, 2012. . Disponível em: http://www.formatex.info/microscopy5/book/486-495.pdf. Acesso em: 10 set. 2024.
APA
Shimokomaki, M., Ida, E. I., Kato, T., Pedrão, M. R., Coró, F. A. G., & Hernandez-Blazquez, F. J. (2012). Meat and meat products microstructure and their eating quality. In Current microscopy contributions to advances in science and technology. Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo. Recuperado de http://www.formatex.info/microscopy5/book/486-495.pdf
NLM
Shimokomaki M, Ida EI, Kato T, Pedrão MR, Coró FAG, Hernandez-Blazquez FJ. Meat and meat products microstructure and their eating quality [Internet]. In: Current microscopy contributions to advances in science and technology. Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo; 2012. [citado 2024 set. 10 ] Available from: http://www.formatex.info/microscopy5/book/486-495.pdf
Vancouver
Shimokomaki M, Ida EI, Kato T, Pedrão MR, Coró FAG, Hernandez-Blazquez FJ. Meat and meat products microstructure and their eating quality [Internet]. In: Current microscopy contributions to advances in science and technology. Badajoz: Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo; 2012. [citado 2024 set. 10 ] Available from: http://www.formatex.info/microscopy5/book/486-495.pdf
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OLIVEIRA FILHO, Paulo Roberto Campagnolli de et al. Evaluation of physicochemical and sensory properties of sausages made with washed and unwashed mince from Nile Tilapia by-products. Journal of Aquatic Food Product Technology, v. 21, n. 3, p. 222-237, 2012Tradução . . Disponível em: https://doi.org/10.1080/10498850.2011.590270. Acesso em: 10 set. 2024.
APA
Oliveira Filho, P. R. C. de, Viegas, E. M. M., Kamimura, E. S., & Trindade, M. A. (2012). Evaluation of physicochemical and sensory properties of sausages made with washed and unwashed mince from Nile Tilapia by-products. Journal of Aquatic Food Product Technology, 21( 3), 222-237. doi:10.1080/10498850.2011.590270
NLM
Oliveira Filho PRC de, Viegas EMM, Kamimura ES, Trindade MA. Evaluation of physicochemical and sensory properties of sausages made with washed and unwashed mince from Nile Tilapia by-products [Internet]. Journal of Aquatic Food Product Technology. 2012 ; 21( 3): 222-237.[citado 2024 set. 10 ] Available from: https://doi.org/10.1080/10498850.2011.590270
Vancouver
Oliveira Filho PRC de, Viegas EMM, Kamimura ES, Trindade MA. Evaluation of physicochemical and sensory properties of sausages made with washed and unwashed mince from Nile Tilapia by-products [Internet]. Journal of Aquatic Food Product Technology. 2012 ; 21( 3): 222-237.[citado 2024 set. 10 ] Available from: https://doi.org/10.1080/10498850.2011.590270
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CONTI-SILVA, Ana Carolina e BASTOS, Deborah Helena Markowicz e ARÊAS, Jose Alfredo Gomes. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology, v. 47, p. 1896-1902, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03047.x. Acesso em: 10 set. 2024.
APA
Conti-Silva, A. C., Bastos, D. H. M., & Arêas, J. A. G. (2012). The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. International Journal of Food Science & Technology, 47, 1896-1902. doi:10.1111/j.1365-2621.2012.03047.x
NLM
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates [Internet]. International Journal of Food Science & Technology. 2012 ; 47 1896-1902.[citado 2024 set. 10 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03047.x
Vancouver
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates [Internet]. International Journal of Food Science & Technology. 2012 ; 47 1896-1902.[citado 2024 set. 10 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03047.x
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DURÃES, Juliana Pola et al. The stability of frozen minced african catfish. Italian Journal of Food Science, v. 24, n. 1, p. 61-68, 2012Tradução . . Acesso em: 10 set. 2024.
APA
Durães, J. P., Oliveira Filho, P. R. C. de, Balieiro, J. C. de C., Del Carratore, C. R., & Viegas, E. M. M. (2012). The stability of frozen minced african catfish. Italian Journal of Food Science, 24( 1), 61-68.
NLM
Durães JP, Oliveira Filho PRC de, Balieiro JC de C, Del Carratore CR, Viegas EMM. The stability of frozen minced african catfish. Italian Journal of Food Science. 2012 ; 24( 1): 61-68.[citado 2024 set. 10 ]
Vancouver
Durães JP, Oliveira Filho PRC de, Balieiro JC de C, Del Carratore CR, Viegas EMM. The stability of frozen minced african catfish. Italian Journal of Food Science. 2012 ; 24( 1): 61-68.[citado 2024 set. 10 ]
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ABNT
PELISSARI, Franciele Maria et al. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca). Starch/Starke, v. 64, n. 5, p. 382-391, 2012Tradução . . Disponível em: https://doi.org/10.1002/star.201100133. Acesso em: 10 set. 2024.
APA
Pelissari, F. M., Andrade-Mahecha, M. M., Sobral, P. J. do A., & Menegalli, F. C. (2012). Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca). Starch/Starke, 64( 5), 382-391. doi:10.1002/star.201100133
NLM
Pelissari FM, Andrade-Mahecha MM, Sobral PJ do A, Menegalli FC. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca) [Internet]. Starch/Starke. 2012 ; 64( 5): 382-391.[citado 2024 set. 10 ] Available from: https://doi.org/10.1002/star.201100133
Vancouver
Pelissari FM, Andrade-Mahecha MM, Sobral PJ do A, Menegalli FC. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca) [Internet]. Starch/Starke. 2012 ; 64( 5): 382-391.[citado 2024 set. 10 ] Available from: https://doi.org/10.1002/star.201100133