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Artigo de periodico
Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties (1990)
Bastos, Deborah Helena Markowicz; Areas, José Alfredo Gomes
Source: Meat Science. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BASTOS, Deborah Helena Markowicz e AREAS, José Alfredo Gomes. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties. Meat Science, v. 28, n. 3 , p. 223-35, 1990Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(90)90006-r. Acesso em: 17 out. 2024.
APA
Bastos, D. H. M., & Areas, J. A. G. (1990). Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties. Meat Science, 28( 3 ), 223-35. doi:10.1016/0309-1740(90)90006-r
NLM
Bastos DHM, Areas JAG. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties [Internet]. Meat Science. 1990 ;28( 3 ): 223-35.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/0309-1740(90)90006-r
Vancouver
Bastos DHM, Areas JAG. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties [Internet]. Meat Science. 1990 ;28( 3 ): 223-35.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/0309-1740(90)90006-r
Artigo de periodico
Effect of salt on oxidative changes in pre- and post- rigor ground beef (1988)
Torres, E; Pearson, A M; Gray, J I; Booren, A M; Shimokomaki, Massami
Source: Meat Science. Unidade: FCF
Assunto: CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TORRES, E et al. Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, v. 23, n. 3 , p. 151-63, 1988Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(88)90031-9. Acesso em: 17 out. 2024.
APA
Torres, E., Pearson, A. M., Gray, J. I., Booren, A. M., & Shimokomaki, M. (1988). Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, 23( 3 ), 151-63. doi:10.1016/0309-1740(88)90031-9
NLM
Torres E, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9
Vancouver
Torres E, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9
Artigo de periodico
Scanning calorimetric studies on offal protein isolates (1986)
Areas, José Alfredo Gomes; Lawrie, R A
Source: Meat Science. Unidade: FCF
Subjects: PROTEÍNAS (ANÁLISE QUÍMICA), CALOR (ANÁLISE QUANTITATIVA), NUTRIÇÃO EXPERIMENTAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AREAS, José Alfredo Gomes e LAWRIE, R A. Scanning calorimetric studies on offal protein isolates. Meat Science, v. 17, p. 25-35, 1986Tradução . . Acesso em: 17 out. 2024.
APA
Areas, J. A. G., & Lawrie, R. A. (1986). Scanning calorimetric studies on offal protein isolates. Meat Science, 17, 25-35.
NLM
Areas JAG, Lawrie RA. Scanning calorimetric studies on offal protein isolates. Meat Science. 1986 ;17 25-35.[citado 2024 out. 17 ]
Vancouver
Areas JAG, Lawrie RA. Scanning calorimetric studies on offal protein isolates. Meat Science. 1986 ;17 25-35.[citado 2024 out. 17 ]

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