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Artigo de periodico
Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques (2019)
Rocha, Yana Jorge Polizer ; Noronha, Regina Lúcia Firmento de ; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SALSICHA, ANÁLISE SENSORIAL DE ALIMENTOS, NITRITOS, SÓDIO, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA, Yana Jorge Polizer e NORONHA, Regina Lúcia Firmento de e TRINDADE, Marco Antonio. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Meat Science, v. 149, p. 70-78, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.11.004. Acesso em: 17 out. 2024.
APA
Rocha, Y. J. P., Noronha, R. L. F. de, & Trindade, M. A. (2019). Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Meat Science, 149, 70-78. doi:10.1016/j.meatsci.2018.11.004
NLM
Rocha YJP, Noronha RLF de, Trindade MA. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques [Internet]. Meat Science. 2019 ; 149 70-78.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2018.11.004
Vancouver
Rocha YJP, Noronha RLF de, Trindade MA. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques [Internet]. Meat Science. 2019 ; 149 70-78.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2018.11.004
Artigo de periodico
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage (2018)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Lorenzo, J. M; Melo, Mariza Pires de
Source: Meat Science. Unidade: FZEA
Subjects: SALSICHA, CARNES E DERIVADOS, OVINOS, ORÉGANO, ANTIOXIDANTES, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, v. 137, p. 244-257, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.018. Acesso em: 17 out. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo, J. M., & Melo, M. P. de. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, 137, 244-257. doi:10.1016/j.meatsci.2017.11.018
NLM
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
Artigo de periodico
Technological, sensory and microbiological impacts of sodium reduction in frankfurters (2016)
Yotsuyanagi, Suzana Eri; Contreras Castillo, Carmen Josefina; Haguiwara, Marcia M. H; Cipolli, Katia Maria Vieira Avelar Bittencourt; Lemos, Ana L. S. C; Morgano, Marcelo A; Yamada, Eunice A
Source: Meat Science. Unidade: ESALQ
Subjects: SALSICHA, SÓDIO (REDUÇÃO), ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YOTSUYANAGI, Suzana Eri et al. Technological, sensory and microbiological impacts of sodium reduction in frankfurters. Meat Science, v. 115, p. 50-59, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2015.12.016. Acesso em: 17 out. 2024.
APA
Yotsuyanagi, S. E., Contreras Castillo, C. J., Haguiwara, M. M. H., Cipolli, K. M. V. A. B., Lemos, A. L. S. C., Morgano, M. A., & Yamada, E. A. (2016). Technological, sensory and microbiological impacts of sodium reduction in frankfurters. Meat Science, 115, 50-59. doi:10.1016/j.meatsci.2015.12.016
NLM
Yotsuyanagi SE, Contreras Castillo CJ, Haguiwara MMH, Cipolli KMVAB, Lemos ALSC, Morgano MA, Yamada EA. Technological, sensory and microbiological impacts of sodium reduction in frankfurters [Internet]. Meat Science. 2016 ; 115 50-59.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2015.12.016
Vancouver
Yotsuyanagi SE, Contreras Castillo CJ, Haguiwara MMH, Cipolli KMVAB, Lemos ALSC, Morgano MA, Yamada EA. Technological, sensory and microbiological impacts of sodium reduction in frankfurters [Internet]. Meat Science. 2016 ; 115 50-59.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2015.12.016
Artigo de periodico
Effect of natural pigments on the oxidative stability of sausages stored under refrigeration (2010)
Mercadante, Adriana Zerlotti; Capitani, Caroline Dário; Decker, E. A; Castro, Inar Alves de
Source: Meat Science. Unidade: FCF
Subjects: ANTIOXIDANTES, SALSICHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERCADANTE, Adriana Zerlotti et al. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science, v. 84, n. 4, p. 718-726, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.10.031. Acesso em: 17 out. 2024.
APA
Mercadante, A. Z., Capitani, C. D., Decker, E. A., & Castro, I. A. de. (2010). Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science, 84( 4), 718-726. doi:10.1016/j.meatsci.2009.10.031
NLM
Mercadante AZ, Capitani CD, Decker EA, Castro IA de. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration [Internet]. Meat Science. 2010 ; 84( 4): 718-726.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2009.10.031
Vancouver
Mercadante AZ, Capitani CD, Decker EA, Castro IA de. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration [Internet]. Meat Science. 2010 ; 84( 4): 718-726.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.meatsci.2009.10.031

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