Source: Food Research International. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARCINÓGENOS QUÍMICOS, CARNES E DERIVADOS, CONSERVANTES, PROCESSAMENTO DE ALIMENTOS
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MOLOGNONI, Luciano et al. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, v. 125, p. 1-17, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108608. Acesso em: 17 out. 2024.APA
Molognoni, L., Daguer, H., Motta, G. E., Merlo, T. C., & Lindner, J. D. D. (2019). Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, 125, 1-17. doi:10.1016/j.foodres.2019.108608NLM
Molognoni L, Daguer H, Motta GE, Merlo TC, Lindner JDD. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents [Internet]. Food Research International. 2019 ; 125 1-17.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodres.2019.108608Vancouver
Molognoni L, Daguer H, Motta GE, Merlo TC, Lindner JDD. Interactions of preservatives in meat processing: formation of carcinogenic compounds, analytical methods, and inhibitory agents [Internet]. Food Research International. 2019 ; 125 1-17.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodres.2019.108608