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Filtros : "Meat Science" "MORTADELA" Removido: "2015" Limpar

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  • Artigo de periodico

    A sensometric approach to the development of mortadella with healthier fats (2018)

    Saldana, E; Garcia, Aline de Oliveira; Selani, Miriam Mabel; Haguiwara, Marcia M. H; Almeida, Marcio Aurelio de; Siche, Raúl; Contreras-Castillo, Carmen Josefina

    Source: Meat Science. Unidade: ESALQ

    Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, GORDURAS, MORTADELA

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SALDANA, E et al. A sensometric approach to the development of mortadella with healthier fats. Meat Science, v. 137, p. 176-190, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.027. Acesso em: 17 out. 2024.

    • APA

      Saldana, E., Garcia, A. de O., Selani, M. M., Haguiwara, M. M. H., Almeida, M. A. de, Siche, R., & Contreras-Castillo, C. J. (2018). A sensometric approach to the development of mortadella with healthier fats. Meat Science, 137, 176-190. doi:10.1016/j.meatsci.2017.11.027

    • NLM

      Saldana E, Garcia A de O, Selani MM, Haguiwara MMH, Almeida MA de, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats [Internet]. Meat Science. 2018 ; 137 176-190.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.027

    • Vancouver

      Saldana E, Garcia A de O, Selani MM, Haguiwara MMH, Almeida MA de, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats [Internet]. Meat Science. 2018 ; 137 176-190.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.027

  • Artigo de periodico

    Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions (2001)

    Bersot, Luciano dos Santos; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Destro, Maria Teresa

    Source: Meat Science. Unidade: FCF

    Subjects: ALIMENTOS (MICROBIOLOGIA), MORTADELA

    Acesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BERSOT, Luciano dos Santos et al. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions. Meat Science, v. 57, n. 1, p. 13-17, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(00)00068-1. Acesso em: 17 out. 2024.

    • APA

      Bersot, L. dos S., Landgraf, M., Franco, B. D. G. de M., & Destro, M. T. (2001). Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions. Meat Science, 57( 1), 13-17. doi:10.1016/s0309-1740(00)00068-1

    • NLM

      Bersot L dos S, Landgraf M, Franco BDG de M, Destro MT. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions [Internet]. Meat Science. 2001 ; 57( 1): 13-17.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0309-1740(00)00068-1

    • Vancouver

      Bersot L dos S, Landgraf M, Franco BDG de M, Destro MT. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions [Internet]. Meat Science. 2001 ; 57( 1): 13-17.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0309-1740(00)00068-1
  • 1

1 - 2 (2 records)

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