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Filtros : "Financiamento FAPESP" "2005" "ESALQ-LAN" Limpar

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  • Artigo de periodico

    Sensory evaluation of chicken breast under gamma irradiation at commercial doses (2005)

    Toledo, Tais C. Franqueira; Canniatti-Brazaca, Solange Guidolin ; Spoto, Marta Helena Fillet ; Arthur, Valter

    Fonte: Journal of Food Science. Unidades: ESALQ, CENA

    Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, FRANGOS DE CORTE, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA

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    • ABNT

      TOLEDO, Tais C. Franqueira et al. Sensory evaluation of chicken breast under gamma irradiation at commercial doses. Journal of Food Science, v. 70, n. 1, p. S8-S12, 2005Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2005.tb09070.x. Acesso em: 08 out. 2025.

    • APA

      Toledo, T. C. F., Canniatti-Brazaca, S. G., Spoto, M. H. F., & Arthur, V. (2005). Sensory evaluation of chicken breast under gamma irradiation at commercial doses. Journal of Food Science, 70( 1), S8-S12. doi:10.1111/j.1365-2621.2005.tb09070.x

    • NLM

      Toledo TCF, Canniatti-Brazaca SG, Spoto MHF, Arthur V. Sensory evaluation of chicken breast under gamma irradiation at commercial doses [Internet]. Journal of Food Science. 2005 ; 70( 1): S8-S12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.tb09070.x

    • Vancouver

      Toledo TCF, Canniatti-Brazaca SG, Spoto MHF, Arthur V. Sensory evaluation of chicken breast under gamma irradiation at commercial doses [Internet]. Journal of Food Science. 2005 ; 70( 1): S8-S12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.tb09070.x

  • Trabalho de evento-resumo

    The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks (2005)

    Venturini, A.; Castillo Contreras, Carmem Josefina; Sarantopoulos, C.

    Fonte: Anais .... Nome do evento: International Congress of meat Science and Technology. Unidade: ESALQ

    Assuntos: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS

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    • ABNT

      VENTURINI, A. e CASTILLO CONTRERAS, Carmem Josefina e SARANTOPOULOS, C. The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks. 2005, Anais.. Baltimore: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2005. Disponível em: https://digicomst.ie/wp-content/uploads/2020/05/2005_07_03.pdf. Acesso em: 08 out. 2025.

    • APA

      Venturini, A., Castillo Contreras, C. J., & Sarantopoulos, C. (2005). The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks. In Anais ... Baltimore: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://digicomst.ie/wp-content/uploads/2020/05/2005_07_03.pdf

    • NLM

      Venturini A, Castillo Contreras CJ, Sarantopoulos C. The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks [Internet]. Anais .. 2005 ;[citado 2025 out. 08 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2005_07_03.pdf

    • Vancouver

      Venturini A, Castillo Contreras CJ, Sarantopoulos C. The utilization of modified atmosphere packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks [Internet]. Anais .. 2005 ;[citado 2025 out. 08 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2005_07_03.pdf
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