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1
Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber
Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber

Yana Jorge Polizer Rocha Mericia Harumi Hirano; D Pompeu; Maria Teresa de Alvarenga Freire; Marco Antonio Trindade; International Congress of Meat Science and Technology (60. 2014 Punta Del Este, Uruguay)

Proceedings ICoMST Punta Del Este, 2014

Punta Del Este 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Phy )(Acessar)

2
Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber
Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber

Yana Jorge Polizer Rocha M. H Hirano; D Pompeu; Marco Antonio Trindade; International Congress of Meat Science and Technology (59. 2013 Izmir, Turkey)

Proceedings ICoMST Izmir, 2013

Izmir, Turkey 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sen )(Acessar)

3
Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber
Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber

Yana Jorge Polizer Rocha M. H Hirano; D Pompeu; Marco Antonio Trindade; International Congress of Meat Science and Technology (59. 2013 Izmir, Turkey)

Book of Abstracts ICoMST Izmir, 2013

Izmir, Turkey 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sen )(Acessar)

4
Stability of lamb burger containing natural antioxidant extract oxidative and colour parameters during two months of frozen storage
Stability of lamb burger containing natural antioxidant extract oxidative and colour parameters during two months of frozen storage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Stability of lamb burger containing natural antioxidant extract oxidative and colour parameters during two months of frozen storage

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; Mericia Harumi Hirano; José M Lorenzo Rodríguez; Mariza Pires de Melo; International Congress of Meat Science and Technology (60. 2014 Punta Del Este, Uruguay)

Proceedings ICoMST Punta Del Este, 2014

Punta Del Este 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Sta )(Acessar)

5
Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract

Rafaella de Paula Paseto Fernandes Marco Antonio Trindade; Fernando Gustavo Tonin; Silvana Marina Piccoli Pugine; Mericia Harumi Hirano; José M Lorenzo Rodríguez; Mariza Pires de Melo; International Congress of Meat Science and Technology (60. 2014 Punta Del Este, Uruguay)

Proceedings ICoMST Punta Del Este, 2014

Punta Del Este 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Phy )(Acessar)

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