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Filtros : "Food Chemistry" "Ida, Elza Iouko" Limpar

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  • Artigo de periodico

    Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat (2010)

    Wilhelm, A. E; Maganhini, Magali Bernardes; Hernandez-Blazquez, Francisco Javier; Ida, Elza Iouko; Shimokomaki, Massami

    Source: Food Chemistry. Unidade: FMVZ

    Subjects: CARNES E DERIVADOS, PROTEÍNAS

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

    • ABNT

      WILHELM, A. E et al. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, v. 119, n. 3, p. 1201-1204, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.08.034. Acesso em: 17 out. 2024.

    • APA

      Wilhelm, A. E., Maganhini, M. B., Hernandez-Blazquez, F. J., Ida, E. I., & Shimokomaki, M. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, 119( 3), 1201-1204. doi:10.1016/j.foodchem.2009.08.034

    • NLM

      Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034

    • Vancouver

      Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034

  • Artigo de periodico

    Biological evaluation of mechanically deboned chicken meat protein quality (2004)

    Negrão, Carolina C.; Mizubuti, Ivone Yurika; Morita, Maria Celete; Colli, Célia; Ida, Elza Iouko; Shimokomaki, Massami

    Source: Food Chemistry. Unidade: FCF

    Subjects: ALIMENTOS DE ORIGEM ANIMAL (AVALIAÇÃO), QUÍMICA DE ALIMENTOS

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

    • ABNT

      NEGRÃO, Carolina C. et al. Biological evaluation of mechanically deboned chicken meat protein quality. Food Chemistry, v. 90, n. 4, p. 579-583, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.017. Acesso em: 17 out. 2024.

    • APA

      Negrão, C. C., Mizubuti, I. Y., Morita, M. C., Colli, C., Ida, E. I., & Shimokomaki, M. (2004). Biological evaluation of mechanically deboned chicken meat protein quality. Food Chemistry, 90( 4), 579-583. doi:10.1016/j.foodchem.2004.05.017

    • NLM

      Negrão CC, Mizubuti IY, Morita MC, Colli C, Ida EI, Shimokomaki M. Biological evaluation of mechanically deboned chicken meat protein quality [Internet]. Food Chemistry. 2004 ; 90( 4): 579-583.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.017

    • Vancouver

      Negrão CC, Mizubuti IY, Morita MC, Colli C, Ida EI, Shimokomaki M. Biological evaluation of mechanically deboned chicken meat protein quality [Internet]. Food Chemistry. 2004 ; 90( 4): 579-583.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.017
  • 1

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