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Filtros : "MICROBIOLOGIA DE ALIMENTOS" "International Congress of Meat Science and Technology" Removido: "International Meeting on Radiation Processing" Limpar

Filtros

Trabalho de evento
Detection and characterization of microorganism in blown pack deterioration (2010)
Contreras Castillo, Carmen Josefina; Hernadez-Macedo, M. L; Zari, A. C; Tsai, Siu Mui ; Sarantopoulos, C; Padula, M
Source: Proceeding. Conference titles: International Congress of Meat Science and Technology. Unidades: ESALQ, CENA
Subjects: EMBALAGENS DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONTRERAS CASTILLO, Carmen Josefina et al. Detection and characterization of microorganism in blown pack deterioration. 2010, Anais.. Jeju: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2010. . Acesso em: 05 dez. 2025.
APA
Contreras Castillo, C. J., Hernadez-Macedo, M. L., Zari, A. C., Tsai, S. M., Sarantopoulos, C., & Padula, M. (2010). Detection and characterization of microorganism in blown pack deterioration. In Proceeding. Jeju: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.
NLM
Contreras Castillo CJ, Hernadez-Macedo ML, Zari AC, Tsai SM, Sarantopoulos C, Padula M. Detection and characterization of microorganism in blown pack deterioration. Proceeding. 2010 ;[citado 2025 dez. 05 ]
Vancouver
Contreras Castillo CJ, Hernadez-Macedo ML, Zari AC, Tsai SM, Sarantopoulos C, Padula M. Detection and characterization of microorganism in blown pack deterioration. Proceeding. 2010 ;[citado 2025 dez. 05 ]
Trabalho de evento
Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen (2007)
Venturini, A. C; Faria, J. A; Contreras Castillo, Carmen Josefina ; Gallo, Cláudio Rosa
Source: Proceedings. Conference titles: International Congress of Meat Science and Technology. Unidade: ESALQ
Subjects: CARNES E DERIVADOS, MICROBIOLOGIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VENTURINI, A. C et al. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. 2007, Anais.. Beijing: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2007. Disponível em: https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdf. Acesso em: 05 dez. 2025.
APA
Venturini, A. C., Faria, J. A., Contreras Castillo, C. J., & Gallo, C. R. (2007). Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen. In Proceedings. Beijing: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdf
NLM
Venturini AC, Faria JA, Contreras Castillo CJ, Gallo CR. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen [Internet]. Proceedings. 2007 ;[citado 2025 dez. 05 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdf
Vancouver
Venturini AC, Faria JA, Contreras Castillo CJ, Gallo CR. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxigen [Internet]. Proceedings. 2007 ;[citado 2025 dez. 05 ] Available from: https://digicomst.ie/wp-content/uploads/2020/05/2007_01_34.pdf

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